Grilled Sea Bream

Ingredients

• 700 g Dorade (2 sea bream; ready to cook)
• Sea salt
• Pepper (freshly ground)
• 2 Garlic cloves
• 2 shallots
• 2 dried tomatoes (in oil)
• 1 slice whole grain toast
• 10 g green olives (pitted; 4 green olives)
• 10 g black olives (pitted; 4 black olives)
• 0.5 bunch lemon thyme
• 50 g Cream cheese (13% fat)
• 1 small organic lemon

Instructions

1. 1.

   Rinse the sea bream inside and out under running water and pat dry with paper towels. Season both sides with salt and pepper.

2. 2.

   Peel the garlic cloves and finely dice them. Peel the shallots and finely chop them as well.

3. 3.

   Drain the tomatoes in a fine sieve, catching the oil in a small bowl.

4. 4.

   Dice the toast bread into very small cubes.

5. 5.

   Heat 1 tablespoon of the captured tomato oil in a non-stick pan. Fry the bread cubes over medium heat, turning occasionally, until crisp and golden brown for about 2 minutes.

6. 6.

   Add the garlic and shallots and continue to fry, turning, for another 2–3 minutes. Remove from heat, transfer to a bowl, and let cool slightly.

7. 7.

   Finely chop the dried tomatoes and roughly chop the olives; add both to the bread mixture. Wash the lemon thyme, shake dry, and pluck the leaves. Mix in the cream cheese as well. Season heavily with salt and pepper.

8. 8.

   Fill the cavities of the sea bream with the stuffing and secure each opening with two toothpicks. Place the fish on two suitable grill grids.

9. 9.

   Wash the lemon hot, pat dry, and slice into thin wedges. Distribute over the fish, close the grill baskets, place on the grate, and cook for 15–20 minutes, turning once. Serve hot.