Butterflied Sea Bream, Green Nokoss, Yassa Onion Salad Recipe

Prepare the Fish

Rinse the whole sea bream under cold water and pat it dry with paper towels.

Butterfly the Fish

Using a sharp knife, make an incision along the backbone of the fish from head to tail, cutting down to the bone but not through it. Open the fish like a book.

Marinate the Fish

In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Rub this mixture all over the fish, including inside the cavity. Let it marinate for at least 30 minutes.

Grill the Fish

Preheat a grill to medium-high heat. Place the butterflied sea bream on the grill, skin side down. Grill for about 5-7 minutes on each side or until the fish is cooked through and flakes easily with a fork.

Prepare the Vegetables

In a large bowl, combine fresh spinach, chopped green bell pepper, and diced cucumber.

Dress the Salad

In a small bowl, whisk together lime juice, salt, and olive oil. Pour the dressing over the vegetable mixture and toss gently to combine.

Serve

Serve the Green Nokoss alongside the grilled sea bream.

Prepare the Onions

In a mixing bowl, combine the thinly sliced red onions with salt and black pepper. Let it sit for about 10 minutes to draw out the moisture.

Make the Dressing

In a small saucepan, heat the vegetable oil over medium heat. Remove from heat and stir in white vinegar and mustard.

Combine and Serve

Pour the dressing over the onions, add water, and mix well. Let it rest for at least 15 minutes before serving to allow the flavors to meld. Serve alongside the grilled fish and Green Nokoss.