Harissa grilled sea bream with coriander and smoked garlic butter

PT30M

First published in 2022
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Ingredients

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Imperial

Sea Bream

Smoked garlic and coriander butter

To serve

1

Lightly score the skin of the fish at 1cm intervals on both sides then rub the harissa into the flesh. Sprinkle with salt and place on a baking tray 

2

To make the butter, finely chop the coriander (including stalks) then stir into the butter with the rest of the ingredients

3

Switch on the grill to high or heat up a barbecue. Cook the fish for 5 minutes on each side, until the skin in crisp and starting to char. The fillet will lift away easily from the bone when it's cooked

4

As the fish grills, place a fry pan over a high heat and once smoking hot, add the broccoli with a very small dash of oil. Char on both sides for a few minutes until the broccoli is bright green with crispy charred spears. You can also cook this on the barbecue if using

5

Take the pan off the heat, and add a spoonful of the flavoured butter. The hot broccoli will melt the butter - toss to coat it nicely and transfer to a serving platter

6

Once the fish is ready, serve with a spoonful of the butter spread over the crispy skin

First published in 2022
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