David’s BBQ Sea Bream
Get ready to fire up the BBQ because this week David is showing you how to create a fishy feast with his BBQ sea bream stuffed with fresh fennel and dill, served with roasted oregano and garlic new potatoes with a dollop of sour cream complete with a warm and summery orange, pomegranate, fennel and dill dressing; the perfect homage to Feasting on the Deck, The Fish’s unique alfresco dining experience.
So if a platter of burgers and hot dogs are just not cutting the mustard, why not add something different to your BBQ set-up with David’s ‘breamy’ recipe (sorry).
For your stuffed sea bream you will need: two sea bream fillets, one fennel thinly sliced and a small bunch of dill with the stalks removed (remember to save half for your dressing).
Next place thin strips of fennel and dill onto the flesh side of one fillet and season, place the other fillet on top. Brush the skins with melted butter (or olive oil). Place onto foil ready to BBQ whilst you prepare your new potatoes.
Cut your new potatoes in half, length ways and toss in a bowl with your flaked salt and olive oil. Then roast in the oven on 180 degrees for 20 minutes.
Once your potatoes are golden and nearly cooked add your garlic and oregano and give the potatoes a good toss. Cook for a further 5–10 minutes until perfectly crisp.
When your potatoes are nearly cooked it’s time to cook your fish, it should only take 8–10 minutes on the BBQ, but don’t forget to let your fillets rest before serving.
To create your warm orange, pomegrante, fennel and dill dressing firstly you need to blend 100ml orange juice, 50ml olive oil, 20g dijon mustard, 20g honey and 30g white wine vinegar together.
Then gently heat your blended ingredients in a pan on a low heat, you’re looking to just warm the dressing not cook it, then add two segmented oranges, one desseeded pomegranete, one fennel and half a bunch of dill.
Drizzle your dressing over your sea bream, serve with a hearty portion of your roasted new potatoes and a dollop of sour cream. Then…you guessed it…tuck in!
Let’s get serious about sour cream
Because your BBQ set-up would not be complete without a dollop of tangy sour cream liberally spooned on top of your perfectly golden, roasted new potatoes.
We will hold our hands up and this time (and this time only!) admit that shop brought sour cream will do the trick. However, if this leaves a sour taste in your mouth then you can make yours from scratch, to do so you will need to prepare your ingredients 24 hours before.
Shop brought sour creams often have thickening or gelling agents in them, so your homemade sour cream might appear at bit runnier, but don’t panic this is completely normal.
To make your sour cream you will need just three ingredients and an old jam jar (disclaimer: doesn’t need to be old or have contained jam):
- 240g double cream
- 2 tsp lemon juice (or white vinegar)
- 60g milk
- In a jar, mix the cream and lemon juice (or vinegar) together, then pour in the milk.
- Secure the lid and shake well.
- Remove the lid and put a clean piece of kitchen paper over the jar and secure with a rubber band. See bet you never thought making sour cream would turn into arts and crafts.
- Then leave your sour cream on the counter overnight (24 hours) for it to set up.
- After 24 hours your mixture should be quite firm. Give it a stir and cover it with a jar lid.
- All done! Your sour cream will keep for around 2 weeks in the fridge (that’s a lot of BBQed sea bream).
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