Grilled Sea Bream with Cauliflower Purée and Antiboise Sauce

Name: Grilled Sea Bream with Cauliflower Purée and Antiboise Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Spanish
Ingredients: 1 whole sea bream (around 700–800g/1lb 8oz–1lb 12oz), de-scaled and gutted; 4 basil leaves, torn; 10 fresh coriander (cilantro) leaves; 10 fresh coriander (cilantro) leaves; 10 fresh coriander (cilantro) leaves; 2 shallots, finely chopped; 4 tomatoes, peeled and diced; ½ garlic clove, crushed; juice of 1 lemon; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 small cauliflower, trimmed into small florets; 1 small cauliflower, trimmed into small florets; 300 ml/10½ fl oz/1¼ cups milk; 2 salted anchovy fillets; white pepper, to taste

Preparation info

Serves
2

Difficulty
Easy
Ready in
45 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

1 whole sea bream (around 700–800g/1lb 8oz–1lb 12oz), de-scaled and gutted
100 ml/3½ fl oz/scant ½

Europe
Spain
Fish course
Gluten-free
Pescatarian
Mediterranean

Method

To make the sauce, mix all the ingredients together and set aside for 15 minutes.

Preheat the grill (broiler) to medium.

To make the cauliflower purée, heat the olive oil in a small saucepan over a low-medium heat. Add the cauliflower florets and cook gently until they start to soften, then add the milk. Cook over a gentle heat until the cauliflower is just cooked, about 15–20 m