Grilled Sea Bream With Cauliflower Purée And Antiboise Sauce
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Grilled whole sea bream served with a creamy cauliflower purée and a fresh Antiboise sauce made with tomatoes, herbs, and lemon. A light and elegant seafood dish.
Ingredients
- 1 whole sea bream de-scaled and gutted
- 100 ml olive oil
- sea salt
- freshly ground black pepper
- 59.1 ml olive oil
- 4 basil leaves torn
- 10 fresh coriander leaves
- 2 shallots finely chopped
- 4 tomatoes peeled and diced
- 0.5 garlic clove crushed
- 1 lemon juiced
- sea salt
- freshly ground black pepper
- 29.6 ml olive oil
- 1 small cauliflower trimmed into small florets
- 300 ml milk
- 2 salted anchovy fillets
- white pepper
Nutrition (per serving, estimated)
Estimated based off 15 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 431 mg
- Iron: 5.64 mg
- Magnesium: 115 mg
- Phosphorus: 406 mg
- Potassium: 1959 mg
- Zinc: 2.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 ml olive oil
- sea salt
- freshly ground black pepper
- 59.1 ml olive oil
- 10 fresh coriander leaves
- sea salt
- freshly ground black pepper
- 29.6 ml olive oil
- 300 ml milk
- 2 salted anchovy fillets
- white pepper
Prepare
- 1 whole sea bream, de-scaled and gutted
- 4 basil leaves, torn
- 2 shallots, finely chopped
- 4 tomatoes, peeled and diced
- Crush 0.5 garlic clove
- Juice 1 lemon
- 1 small cauliflower, trimmed into small florets
Let's Cook
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Step 1.
Make the Antiboise sauce: In a bowl, combine 4 tbsp olive oil, torn basil leaves, coriander leaves, finely chopped shallots, peeled and diced tomatoes, crushed garlic, and lemon juice. Season with salt and pepper, mix well, and set aside for 15 minutes to let the flavors meld.
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Step 2.
Preheat the grill (broiler) to medium heat.
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Step 3.
While the sauce sits, start the cauliflower purée: Heat 2 tbsp olive oil in a small saucepan over low-medium heat. Add the cauliflower florets and cook gently, stirring occasionally, until they begin to soften, about 3–4 minutes.
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Step 4.
Pour in the milk and bring to a gentle simmer. Cook over low heat until the cauliflower is tender when pierced with a fork, about 15–20 minutes.
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Step 5.
Add the salted anchovy fillets to the cauliflower mixture, then use an immersion blender to purée until smooth. Season with white pepper to taste. Keep warm.
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Step 6.
Meanwhile, prepare the sea bream: Place the whole fish on a baking sheet. Brush both sides and the cavity with olive oil, then season generously with salt and pepper inside and out.
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Step 7.
Grill (broil) the sea bream for 6 minutes on the first side, then carefully turn and grill the other side until the skin is golden and crisp, about 6 minutes more.
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Step 8.
To serve, transfer the grilled sea bream to a warm serving dish. Spoon the Antiboise sauce over the fish and serve with the cauliflower purée on the side.