Grilled Whole Sea Bream with Fennel — Cipura Izgara
Aegean whole grilled sea bream with chargrilled fennel and lemon, served with a tomato-cucumber salad dressed in olive oil and pomegranate molasses, finished with chopped dill and parsley.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both bream dry and score skin diagonally 3 times each side. Rub with 1 tsp salt, 0.5 tsp pepper, 1 tsp fennel seeds, and 10ml oil per fish. Stuff each cavity with 2 halved garlic cloves and lemon slices. Trim fennel, slice into 1cm wedges. Dice tomato and cucumber, slice red onion thinly, chop parsley and dill. Mix salad ingredients with pomegranate molasses, vinegar, and remaining 20ml oil. Season salad to taste with salt and pepper.
Char
Toss fennel wedges with remaining olive oil and salt. Divide between two hot dry grill pans over high heat (or use one large pan and work in batches). Grill fennel 4 minutes per side until deeply marked and softened. Push fennel to the side of the pan(s).
Grill
Add one bream to each hot pan over high heat. Grill 5 minutes per side until skin is deeply charred and flesh flakes easily at the thickest point when tested with a fork.
Plate
Lift both bream onto a warm platter. Lay charred fennel alongside each fish, pile tomato-cucumber salad at the edge, finish with a squeeze of lemon, a thread of olive oil, and remaining fresh herbs.
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