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Fattoush salad with chargrilled sea bream

Published: 14 Sep 18
Updated: 18 Mar 24

Sea bream is grilled until the flesh melts in your mouth. Served alongside a fresh, flavoursome fattoush salad, every bite of this dish will transport you to the Mediterranean.

For more mediterranean flavours, take a look at our vegetable, pesto and goat’s cheese tarts.

Easy
August 2018

Test kitchen approved

Serves 6
Hands-on time 30 min

Sea bream is grilled until the flesh melts in your mouth. Served alongside a fresh, flavoursome fattoush salad, every bite of this dish will transport you to the Mediterranean.

For more mediterranean flavours, take a look at our vegetable, pesto and goat’s cheese tarts.

Nutrition: per serving

Calories: 405kcals
Fat: 19.7g (7.2g saturated)
Protein: 34.1g
Carbohydrates: 21.6g (8.4g sugars)
Fibre: 2.7g
Salt: 1.5g

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Ingredients

200g feta
150g greek yogurt
1 small garlic clove, crushed
1 tbsp clear honey (preferably Greek)
250g cherry tomatoes, halved
200g radishes, quartered
3-4 mini/lebanese cucumbers, sliced into 1cm rounds (see tips)
1 red onion, finely sliced
2 white pitta breads, toasted and torn into small chunks
Bunch fresh mint, leaves picked and chopped
Bunch fresh parsley, chopped
1 tbsp za’atar (see Know-how)
½ tbsp sumac
Grated zest and juice 1 lemon, plus wedges to serve
2 tbsp extra-virgin olive oil, plus extra for drizzling
3 whole sustainable sea bream (make sure they’re gutted and scaled – ask the fishmonger to do this for you)

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Method

In a food processor, whizz the feta, greek yogurt, garlic and honey with some salt and pepper until smooth (or mash together in a mixing bowl) – see Make Ahead. Spoon into a large shallow bowl and use the back of the spoon to spread it over the base.
In another bowl, put the cherry tomatoes, radishes, cucumbers, onion, pitta chunks, chopped mint and parsley, za’atar, sumac, lemon zest and juice and olive oil, then toss everything together well.
Heat the grill to high. Put the sea bream on a baking sheet lined with foil. Pat the fish dry with kitchen paper, then drizzle with olive oil and season with salt. Grill for 8-10 minutes, turning halfway, until the skin is blistered and the flesh is just cooked.

Spoon the fattoush salad over the feta and yogurt mixture in the bowl, then serve with the grilled sea bream alongside.

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 405kcals
Fat: 19.7g (7.2g saturated)
Protein: 34.1g
Carbohydrates: 21.6g (8.4g sugars)
Fibre: 2.7g
Salt: 1.5g

delicious. tips

If you can’t find mini or lebanese cucumbers it’s fine to use a regular cucumber but use only a half, deseeded and cut into chunks.

Serve ricotta-stuffed peppers (from Sainsbury’s and Waitrose) before the fish for an easy nibble with drinks.
Make the feta and yogurt mix a day ahead and keep covered in the fridge.
Za’atar is a fragrant, tangy and nutty Middle Eastern herb and spice blend that combines dried thyme (za’atar is also arabic for wild thyme), toasted sesame seeds, dried marjoram and sumac.
The lemony Greek white assyrtiko scores with this, as does a Loire sauvignon blanc such as a sancerre.