Cupra (sea bream) with chimichurri
This sea bass recipe from Esra Muslu involves grilling the fish whole until it is crisp and tender, and then topping it off with a sharp and fresh chimichurri.
- Cooking:
- Serves: 1 person
Ingredients
- 20g offresh parsley, finely chopped
- 30g of dill, finely chopped
- 30g of white balsamic vinegar
- 30g of extra virgin olive oil
- 30g of red onion, finely chopped
- 2g ofMaldon salt
- 10g ofred chillies, finely chopped
- 1sea bream, canoe cut (spine and guts removed, but not filleted)
- ½lemon, thinly sliced
- 1sprig of lemon thyme
- 1garlic clove, roughly chopped
- 1g ofMaldon salt
- olive oil
Instructions
Step 1
Preheat your grill to a high heat, or prepare your barbecue and clean and oil the barbecue grates. If using a barbecue it can be helpful to use a fish basket, which will both make the stuffed fish easier to flip and also help prevent anything falling through the grates.Step 2
Mix together all the ingredients for the chimichurriStep 3
Stuff the fish with the sliced lemon, thyme, garlic and salt. Pat the outside of the fish dry, and then rub the fish skin with olive oil and sprinkle with some more saltStep 4
Grill the fish either in the fish basket on the barbecue or directly or under the grill for about 6-7 minutes, then try and flip it onto the other side. If the skin releases easily, flip it over and cook for around 5 more minutes on the other side. If it doesn't, wait another minute then try againStep 5
Serve the grilled fish with the chimichurri on top