Turkish · Dinner
Fried Whole Sea Bream
A whole sea bream is scored, dusted in seasoned flour, and shallow-fried in olive oil until the skin turns crackling and golden while the flesh stays moist. Served with lemon, sliced onion tossed with sumac, and parsley, it reflects Aegean coastal fish-house cooking.
$8
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
481Calories
38.5gProtein
29.8gFat
16.4gCarbs
2.3gSugar
2.1gFiber
1310mgSodium
106mgChol
4.9gSat Fat
610mgPotassium
55mgCalcium
2.1mgIron
3.8mcgVitamin B12
12mgVitamin C
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the sea bream dry and score both sides three times with a sharp knife, cutting to the bone.
2
Dredge
Mix flour with salt and pepper on a plate, then coat the fish on both sides, shaking off excess.
3
Fry
Heat olive oil in a skillet over medium-high heat until shimmering. Fry the fish 5–6 minutes per side until skin is golden and flesh flakes easily.
4
Plate
Transfer the fish to a serving plate. Toss the onion with sumac and salt, scatter over the fish with parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole sea bream, gutted and scaled (180g fillet-weight, about 1 small whole fish)
- 1/2 cup60g all-purpose flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120ml olive oil, for shallow-frying
- 11 small onion
- 2 tsp2 tsp sumac
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
