Grilled Sea Bream with Lemon Herb Olive Oil & Fennel

Character: Fresh | Mediterranean | Elegant | Summery

Aromatic Harmony with TERRA ROSSA The raw finishing touch of our organic extra virgin olive oil enhances the lemony and green-fruity nuances of the fish. Its delicate bitterness adds structure and length to the finish, creating a refined Mediterranean balance.

Ingredients (Serves 4)

A warm evening. Open fire. The aroma of lemon, herbs, and lightly caramelized fish in the air. And at the very end — a generous drizzle of raw TERRA ROSSA olive oil.

For the Fish

• 4 whole sea bream, cleaned and ready to cook

• 6–8 tbsp TERRA ROSSA organic extra virgin olive oil

• 2 organic lemons

• 2 garlic cloves

• 1 bunch fresh parsley

• 1 bunch fresh thyme

• Sea salt & freshly ground black pepper

For the Fennel Salad

• 2 fennel bulbs

• 1 handful roasted almonds, roughly chopped

• Juice of ½ lemon

• 3 tbsp TERRA ROSSA organic extra virgin olive oil

• A little lemon zest

• Sea salt

Preparation

1. Prepare the Fish

Season the sea bream inside and outside with sea salt.Stuff the cavity with lemon slices, thyme, and lightly crushed garlic. Rub the outside of the fish with TERRA ROSSA olive oil.

2. Grill

Grill over high heat (direct heat) for about 4–5 minutes per side, until the skin becomes crisp and the flesh flakes easily.

3. Lemon Herb Olive Oil

Mix freshly chopped parsley, 3 tbsp TERRA ROSSA olive oil, lemon zest, and a splash of lemon juice. Do not heat — the oil should remain raw to preserve its aroma.

4. Fennel Salad

Slice the fennel very thinly. Toss with lemon juice, olive oil, sea salt, and roasted almonds.

Aromatic Harmony

• Lemon highlights the fresh, green notes of the olive oil

• Almonds echo the oil’s subtle nutty depth

• Fennel supports the Mediterranean herbal structure

• The raw olive oil finish adds length, freshness, and character

Wine Pairing

A mineral-driven white wine pairs beautifully with this dish, such as Vermentino or Sauvignon Blanc.oder ein eleganter Fendant).