in Greece

Jerchen's grilled sea bream

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Ingredients for 4 servings:

  • 4 m.-sized fish(s) (sea bream, fresh or frozen)
  • 4 tsp mustard, medium hot
  • 80 g cheese (halloumi)
  • 1 tbsp, stalked dill, freshly chopped
  • 1 tsp thyme, fresh
  • 8 lemon slices, untreated
  • 1 pinch of salt
  • 2 tbsp olive oil
  • 1 pinch(s) pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sea breams are also called gilthead breams

Cut a small cut into the bottom of the sea bream and spread with mustard. Slice the halloumi. Stuff each fish with 2 lemon slices, halloumi, and herbs. Brush the skin of the fish with olive oil, then season with salt and pepper. Grill the sea bream over low heat for about 5 minutes on each side. When the tail fins come out, the fish are cooked through. Serve with fresh herb baguette and stuffed peppers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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