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Grilled sea bream with herb butter and fennel salad on an oval plate, Assyrtiko white wine glass, Greek taverna setting

Grilled sea bream with herb butter and fennel salad

Sea bream is the quintessential summer fish: its firm, aromatic skin turns golden brown and crispy on the grill, while the meat underneath remains juicy and tender. With a fresh herb butter and a cool, aniseed-like fennel salad, this dish is Mediterranean summer on a plate. The Assyrtiko DO Santorini from the Aegean, with its volcanic minerality and oceanic salt freshness, is the natural, authentic Mediterranean wine partner for this top-class barbecue recipe.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Fish dish, Grill dish, Main course
Cuisine Greek, Mediterranean
Servings 2 Servings
Calories 560 kcal

Cooking utensils

  • 1 Grill (charcoal or gas) or grill pan
  • 1 Small saucepan (for the herb butter)
  • 1 Mandolin or sharp knife (for the fennel)
  • Aluminum foil (optional)
  • 1 Fish knife and fish fork
  • 1 Brush (for oiling)

Ingredients
  

  • 2 Whole sea bream approx. 400 g each, ready to cook, scaled
  • 2 1 tbsp olive oil
  • Salt black pepper
  • 2 Sprigs of fresh thyme and rosemary for the abdominal cavity
  • 1 Garlic clove halved

FOR THE HERB BUTTER:

  • 80 g soft butter
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon fresh thyme
  • Zest of half a lemon
  • 1 Garlic clove very finely grated
  • Salt black pepper

FOR THE FENNEL SALAD:

  • 1 large fennel bulb
  • 3 Tbsp extra virgin olive oil
  • Juice of half a lemon
  • 1 teaspoon white balsamic vinegar
  • Salt black pepper
  • Fresh fennel greens as garnish

Preparation
 

PREPARATION:

  • Herb butter: Mix all the ingredients together, shape into a roll, wrap in cling film and chill.
  • Slice the fennel very thinly with a mandolin or sharp knife and place in ice water.
  • Mix the dressing for the fennel salad.
  • Rinse the sea bream inside and out and pat dry.
  • Stuff the belly cavity with thyme, rosemary and garlic.
  • Brush the outside with olive oil, season with salt and pepper.

COOKING STEPS:

  • Preheat the barbecue to a high heat, oil the grill rack well.
  • Place the sea bream directly on the grill.
  • Grill for 7-8 minutes on each side - do not move until the fish comes off by itself.
  • Remove the fennel from the ice water and pat dry.
  • Mix with dressing, garnish with fennel greens, set aside.

DIRECTIONS:

  • Arrange the sea bream on preheated oval plates.
  • Place a slice of herb butter directly on the hot fish - it will melt by itself.
  • Serve the fennel salad alongside.
  • Garnish with a lemon wedge and fresh herbs.

SUPPLEMENTS:

  • New potatoes in olive oil and sea salt
  • Toasted white bread with garlic
  • Lemon wedge to serve

Nutritional values per portion

Calories: 560kcalCarbohydrates: 44gProtein: 8gFat: 38g
Keyword Assyrtiko Dorade wine, Dorade wine summer, Fennel salad fish summer, Grilled sea bream herb butter, Grilling sea bream recipe, Mediterranean grill recipe fish
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