Spiced Grilled Bream with Fennel, Red Cabbage and Pink Grapefruit Salad

At last some sunny weather and some summery meals to go with it! Went to the market yesterday to buy some mackerel but apparently they are hiding deep down in the sea at the moment, so no mackerel to be had. Instead we left with a very nice looking bream. Honestly, this was so tasty and fresh, I can't wait to make it again in the summer and eat it outside with a glass of rose and cook the fish on the barbecue. The juicy, slightly bitter grapefruit with salty olives tastes amazing. Here is what I did.

Sea Bream Fillets

Ras el Hanout

Smoked Paprika

Garlic

Dried Chillies

Olive Oil 

Salt and Pepper

Fennel

Red Cabbage

Rocket

Pink Grapefruit

Spring Onions

Radishes

Black Olives

Salt and Pepper

Olive Oil

Make a marinade for the fish using chopped garlic, crushed dried chillies, Ras el Hanout, smoked paprika, salt, pepper and olive oil. Rub all over the fish fillets and leave for 30 minutes to an hour. Thinly slice the fennel bulb, red cabbage, spring onions and radishes and mix together with the rocket and olives in a bowl. Peel the grapefruit, then carefully remove all the white stuff and membrane - tedious but worth it. Cut the segments into pieces and add to the salad, mixing again carefully to avoid breaking the grapefruit pieces up further. Season and drizzle with olive oil. Grill the fish for about 3 minutes on each side and serve. We enjoyed a glass of prosecco with this, but a nice rose would go really well too.