Grilled Sea Bream with Herb Salad
Grilled sea bream with herb salad is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1400 g pre‑cooked sea bream (4 whole sea breams)
- 2 untreated lemons
- 20 stems quendel
- Salt
- Pepper (freshly ground)
- 4 tbsp olive oil
- 250 g wild herbs (e.g., sorrel, chickweed, sorrel)
- 4 vineyard peaches
- 1 grapefruit (juice)
- 1 tbsp honey
- 1 pinch saffron strands
Instructions
-
1.
Rinse the sea bream and pat dry. Wash the lemons hot and slice into rounds. Rinse the quendel and shake dry. Season the fish inside with salt and pepper, then fill with half of the lemon slices and half of the quendel stems. Brush the fish with a little oil, season again, and place in grill baskets together with the remaining lemon slices and herb stems, sealing well. Grill over high heat, turning occasionally, for about 15 minutes.
-
2.
For the salad, rinse the herbs, trim, and cut into smaller pieces as needed. Wash the peaches, halve them, remove seeds, and slice flesh into strips. Warm grapefruit juice in a small pot with honey, then stir in saffron strands. Let cool, whisk in remaining oil, salt, and pepper, tasting to adjust. Mix herbs, flowers, and peach strips into the dressing, then serve on plates alongside the grilled sea bream.
