Please enter the email you’re using for this account.
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.
4 sea bream fillets
3 teaspoons Gefen Olive Oil
1/2 teaspoon Tuscanini Sea Salt
2 cups bulgur
4 and 1/4 cups boiling water
3 cups dried cranberries, sliced
2 cups fresh parsley, chopped
1-2 tablespoons sun-dried tomatoes, chopped
2 teaspoons Heaven & Earth Lemon Juice
1 teaspoon salt
1/2 teaspoon Pereg Ground Pepper
Preheat oven to 350 degrees Fahrenheit.
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.
Mix olive oil, salt and pepper. Coat fish and let marinate for a few minutes.
Cook fillets, skin-side up, for about 10 minutes. Serve over bulgur salad.
Combine bulgur and boiling water in a large bowl. Let sit for 10-15 minutes, then strain.
Add cranberries, parsley, sun-dried tomatoes, lemon juice, salt and pepper and mix.
Photography and Styling by Yossi and Malky Levine
How Would You
Rate this recipe?
Please log in to rate
Reviews