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Grilled Sea Bream with Herbs and Garlic Croutons

Food Network Canada
Yields
4 servings

Succulent, grilled white fish topped with a garlic-crouton oil.

Click here to watch how to make this recipe.

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ingredients

4
whole sea bream (each about 1 lb/500g) cleaned, scaled and heads removed
Salt and pepper
1
Tbsp combined minced oregano, thyme, rosemary, sage and parsley
¾
cup olive oil
4
cloves garlic, thinly sliced
¼
loaf focaccia
3
Tbsp salt-packed capers, soaked, rinsed and drained
cup torn mint leaves
cup roughly chopped parsley
1
Tbsp chopped chives
1
lemon, cut into eighths
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directions

Step 1

Fillet the sea bream in such a way that they remain attached at the tail, as if it were hinge. Make 3 parallel slashes about 1/4 inch (5mm) deep in the skin side of each fillet (6 per fish). Rub a generous pinch of salt into each incision. Open the fish and season the inside with salt and pepper. Mix the minced herbs with 4 tsp (20ml) of the olive oil and massage the inside of each fish with it. Reassemble the fish and set aside in the refrigerator.

Step 2

In a skillet over low heat, gently sweat the garlic in 1/2 cup (125ml) of the olive oil until it wilts. Meanwhile, with your fingers, pull crouton-sized morsels of focaccia from between the crusts until you have about 1/2 cup (125ml). Remove the garlic from the oil with a slotted spoon and discard it. Raise heat to medium low, add the focaccia, and cook until the croutons are crisp on all sides, about 5 minutes. With a slotted spoon, remove the croutons to a plate, salt lightly, and set aside. Allow oil to cool to room temperature.

Step 3

Preheat grill on medium. Oil the grill with the remaining olive oil, and then place the fish on the grill at an angle, rotating them after 2 or 3 minutes to cross-hatch them. After another 2 or 3 minutes, carefully flip them over. Cook the second side, without rotating, about 4 minutes. Arrange the fish cross-hatched side up on 4 warm plates to rest. Meanwhile, in a bowl, combine reserved garlic-crouton oil with the capers, mint, parsley and chives; toss well. Spoon the mixture over the fish. Top each fish with a few croutons and 2 wedges of lemon.

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