Cupra (sea bream) with chimichurri

This sea bass recipe from Esra Muslu uses a canoe filleting style for the fish, so that it can be stuffed with lemon and thyme. You can ask your fishmonger to do this for you, or do it at home. The whole fish is then grilled until crisp and tender, and topped with a sharp and fresh chimichurri.

First published in 2022
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Ingredients

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Imperial

Chimichurri

  • 20g of fresh parsley, finely chopped
  • 30g of dill, finely chopped
  • 30g of white balsamic vinegar
  • 30g of extra virgin olive oil
  • 30g of red onion, finely chopped
  • 2g of Maldon salt
  • 10g of red chillies, finely chopped

Sea bream

Equipment

  • Barbecue

Method

1

Preheat your grill to a high heat, or prepare your barbecue and clean and oil the barbecue grates. If using a barbecue it can be helpful to use a fish basket, which will both make the stuffed fish easier to flip and also help prevent anything falling through the grates. 

2

Mix together all the ingredients for the chimichurri

  • 20g of fresh parsley, finely chopped
  • 30g of dill, finely chopped
  • 30g of white balsamic vinegar
  • 30g of extra virgin olive oil
  • 30g of red onion, finely chopped
  • 2g of Maldon salt
  • 10g of red chillies, finely chopped
3

Stuff the fish with the sliced lemon, thyme, garlic and salt. Pat the outside of the fish dry, and then rub the fish skin with olive oil and sprinkle with some more salt

4

Grill the fish either in the fish basket on the barbecue or directly or under the grill for about 6-7 minutes, then try and flip it onto the other side. If the skin releases easily, flip it over and cook for around 5 more minutes on the other side. If it doesn't, wait another minute then try again

5

Serve the grilled fish with the chimichurri on top

First published in 2022
share recipe:

Having grown up in Istanbul and gone on to open a series of restaurants there, Esra Muslu relocated to London in 2017, where she’s made it her aim to showcase the regionality of Turkish cuisine through her food.

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