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Harissa grilled sea bream with coriander and smoked garlic butter
This tasty grilled sea bream is smothered in sweet and fiery Bart harissa paste and served with a melting spoonful of Bart smoked garlic paste, coriander and lemon butter.
Method
- 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.
