Harissa Grilled Sea Bream with Smoked Garlic Butter Recipe
by GBC Kitchen
2
30 minutes
Ingredients

Sea Bream

  • 1 sea bream, (large, around 850g-1kg) scaled and gutted
  • 2 tsp Bart harissa
  • 1/2 tsp flaky sea salt

Smoked garlic and coriander butter

  • 50g of butter, softened
  • 20g of Bart smoked garlic paste
  • 1/4 tsp ground cumin
  • 20g of coriander
  • 1/4 tsp flaky sea salt
  • 1 lemon, zest only

To serve

  • 150g of tenderstem broccoli
  • 1 dash of vegetable oil
Method
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 

  • 1 sea bream, (large, around 850g-1kg) scaled and gutted
  • 2 tsp Bart harissa
  • 1/2 tsp flaky sea salt
2

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

  • 50g of butter
  • 20g of coriander
  • 20g of Bart smoked garlic paste
  • 1/4 tsp ground cumin
  • 1 lemon
  • 1/4 tsp flaky sea salt
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

  • 150g of tenderstem broccoli
  • 1 dash of vegetable oil
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