Grilled Sea Bream with Spiced Rice & Lemon

Ingredients

• 2 fish (about 1 lb each) whole sea bream (or other firm white fish), gutted and scaled
• 1.5 cups cooked white rice
• 3 tbsp butter
• 1.5 lemon (zested + juiced) fresh lemon
• ¼ cup fresh parsley or dill, chopped
• 2 medium (diced) roma tomatoes
• ½ medium red onion, thinly sliced
• 1 tsp cumin (or sumac for extra tang)

Instructions

1. 1

   Pat fish dry inside and out with paper towels. Season generously with salt, pepper, and half the cumin.

2. 2

   Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.

3. 3

   Sear fish 4 minutes per side without moving, until skin is crispy and edges look opaque.

4. 4

   While fish cooks, warm rice in a second skillet or microwave, then toss with remaining cumin and salt.

5. 5

   Toss diced tomato with sliced onion, half the lemon juice, and a pinch of salt. Set aside.

6. 6

   Transfer fish to plates. Add butter, lemon zest, and fresh herbs to the pan. Spoon over fish.

7. 7

   Serve fish with spiced rice, tomato-onion salsa, and lemon wedges on the side.

Tools you’ll need

• large 12-inch skillet
• second skillet or microwave-safe bowl
• paper towels
• sharp knife
• cutting board
• tongs or fish spatula

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