This tasty grilled sea bream is smothered in sweet and fiery Bart harissa paste and served with a melting spoonful of Bart smoked garlic, coriander and lemon butter. Charred tenderstem broccoli tossed in the same flavoured butter is the perfect side dish, and shows how versatile the butter is - be sure to freeze any leftovers.
- 1 sea bream, (large, around 850g-1kg) scaled and gutted
- 2 tsp Bart Harissa
- 1/2 tsp flaky sea salt
SMOKED GARLIC AND CORIANDER BUTTER
- 50g of butter, softened
- 20g of Bart Smoked Garlic Paste
- 1/4 tsp ground cumin
- 20g of coriander
- 1/4 tsp flaky sea salt
- 1 lemon, zest only
- 150g of tenderstem broccoli
- 1 dash of vegetable oil
- Lightly score the skin of the fish at 1cm intervals on both sides then rub the harissa into the flesh. Sprinkle with salt and place on a baking tray.
- To make the butter, finely chop the coriander (including stalks) then stir into the butter with the rest of the ingredients.
- Switch on the grill to high or heat up a barbecue. Cook the fish for 5 minutes on each side, until the skin in crisp and starting to char. The fillet will lift away easily from the bone when it's cooked.
- As the fish grills, place a fry pan over a high heat and once smoking hot, add the broccoli with a very small dash of oil. Char on both sides for a few minutes until the broccoli is bright green with crispy charred spears. You can also cook this on the barbecue if using.
- Take the pan off the heat, add a spoonful of the flavoured butter. The hot broccoli will melt the butter, toss to coat it nicely and transfer to a serving platter.
- Once the fish is ready, serve with a spoonful of the butter spread over the crispy skin.