Sea bream is grilled until the flesh melts in your mouth. Served alongside a fresh, flavoursome fattoush salad, every bite of this dish will transport you to the Mediterranean.
For more mediterranean flavours, take a look at our vegetable, pesto and goat’s cheese tarts.
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Ingredients
- 200g feta
- 150g greek yogurt
- 1 small garlic clove, crushed
- 1 tbsp clear honey (preferably Greek)
- 250g cherry tomatoes, halved
- 200g radishes, quartered
- 3-4 mini/lebanese cucumbers, sliced into 1cm rounds (see tips)
- 1 red onion, finely sliced
- 2 white pitta breads, toasted and torn into small chunks
- Bunch fresh mint, leaves picked and chopped
- Bunch fresh parsley, chopped
- 1 tbsp za’atar (see Know-how)
- ½ tbsp sumac
- Grated zest and juice 1 lemon, plus wedges to serve
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 3 whole sustainable sea bream (make sure they’re gutted and scaled – ask the fishmonger to do this for you)
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Method
- In a food processor, whizz the feta, greek yogurt, garlic and honey with some salt and pepper until smooth (or mash together in a mixing bowl) – see Make Ahead. Spoon into a large shallow bowl and use the back of the spoon to spread it over the base.
- In another bowl, put the cherry tomatoes, radishes, cucumbers, onion, pitta chunks, chopped mint and parsley, za’atar, sumac, lemon zest and juice and olive oil, then toss everything together well.
- Heat the grill to high. Put the sea bream on a baking sheet lined with foil. Pat the fish dry with kitchen paper, then drizzle with olive oil and season with salt. Grill for 8-10 minutes, turning halfway, until the skin is blistered and the flesh is just cooked.
- Spoon the fattoush salad over the feta and yogurt mixture in the bowl, then serve with the grilled sea bream alongside.
Nutrition
- 405kcals Calories
- 19.7g (7.2g saturated) Fat
- 34.1g Protein
- 21.6g (8.4g sugars) Carbs
- 2.7g Fibre
- 1.5g Salt
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