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 each fish with salt, pepper, fennel seeds, and a drizzle of oil. Stuff cavities with halved garlic 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 oil, season to taste.
Char
Toss fennel wedges with a light coating of oil and a pinch of salt. Place on a hot dry grill pan over high heat, 4 minutes per side until deeply marked and softened. Push fennel to the side of the pan.
Grill
Add both bream to the same 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 bream onto warm platters. 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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.