Grilled butterfly sea bream with fennel vinaigrette
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When the chefs at Firebird, one of our favourite restaurants for fire cooking, share their go-to barbecue recipes, we listen.
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Next, why not try more barbecue recipes from the House & Garden archive?
Ingredients
Step 1
Prepare the brine solution by mixing 10% salt with lemon zest and fennel leaves. Submerge the sea bream in the brine and marinate for 20 minutes. Pat dry with paper towels and refrigerate on a wire rack to air-dry for added crispiness.
Step 2
Preheat the grill. Grill the sea bream fillets skin-side down until the skin is crispy and the flesh is cooked through.
Step 3
While grilling, prepare the fennel vinaigrette by blending fennel, olive oil, vinegar, salt, and pepper until smooth.
Step 4
Serve the grilled seabream with the fennel vinaigrette drizzled on top. Garnish with fresh fennel fronds and lemon wedges.
