Ingredients Seafood Fish Grilled Sea Bream Be the first to rate & review! By soaking whole fish in salted water before it's grilled, chef Scott Conant keeps the flesh moist and ensures crispy skin. Slideshow: More Grilled Fish Recipes By Scott Conant Scott Conant Facebook Instagram Twitter Website Scott Conant is a two-time James Beard Award-winning chef, restaurateur, Food Network personality, and cookbook author. With a career spanning more than 35 years, Scott brings flawless technique and unwavering passion to create soulful food in a convivial atmosphere. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 6 Ingredients Two 1 1/2-pound cleaned whole sea bream (orata) Kosher salt Canola oil, for brushing 4 tablespoons extra-virgin olive oil Directions In a large bowl, cover the fish with cool water. Generously salt the water and let stand for 1 hour at room temperature. Drain the fish and pat dry. Light a grill to medium and oil the grate. Rub the fish with 2 tablespoons of the olive oil and season lightly with salt. Grill, turning once, until cooked through, about 20 minutes. Transfer to a platter, drizzle with the remaining olive oil and serve. Suggested Pairing Try this flaky white fish with a crisp, lemony white wine. Rate it Print