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Tender and Crisp Sea Bream Fillet with Bulgur Salad


We tasted this at the shoot and loved the simple, basic flavor of the fish and how well the salad complemented the dish. Definitely a must for our own Yom Tov meals.  


Prepare the Tender and Crisp Sea Bream Fillet

1. Preheat oven to 350 degrees Fahrenheit.
2. With a sharp knife, make three cuts into the skin of the fish. This will make the skin nice and crispy while making sure the fish gets fully cooked, and looks beautiful when plated.
3. Mix olive oil, salt and pepper. Coat fish and let marinate for a few minutes.
4. Cook fillets, skin-side up, for about 10 minutes. Serve over bulgur salad.



Fish can be bought in advance and frozen raw. Make sure to fully defrost before cooking.


Chef’s note: Sea bream is similar to sea bass in taste. They tend to come in one-portion-per-fish sizes, which makes life easy in the kitchen!

Prepare the Bulgur Salad

1. Combine bulgur and boiling water in a large bowl. Let sit for 10-15 minutes, then strain.
2. Add cranberries, parsley, sun-dried tomatoes, lemon juice, salt and pepper and mix.


This dish is best served fresh. This can easily be made on Yom Tov, especially if all the components are prepared in advance. Make the marinade and chop the salad ingredients ahead of time. While the fish marinates, prepare the salad, then cook the fish. This dish can come together in under 30 minutes.


Photography and Styling by Yossi and Malky Levine