Fire-Roasted Whole Sea Bream with Sizzling Aleppo-Pine Nut Butter over Velvet Lemon-Garlic Tahini

Instructions

1. 1

   Position an oven rack in the upper-third of your oven and preheat to 475°F (245°C), or preheat your outdoor grill for indirect high heat. Slash both sides of 2 whole sea bream diagonally three times down to the bone. In a small bowl, stir together 2 tbsp extra-virgin olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 0.75 tsp Aleppo pepper, 0.5 tsp sumac, 1.25 tsp kosher salt, and 0.5 tsp freshly cracked black pepper. Rub this spiced oil generously over the exterior, inside the scored slashes, and throughout the fish cavities. Stuff each cavity evenly with 1 lemon slices, 4 fresh oregano sprigs, 2 fresh dill sprigs, and 2 garlic cloves (thinly sliced).

   10 min

   Tip: Drying the fish skin thoroughly with paper towels before oiling is essential for getting that blistered, shatteringly crisp exterior.

2. 2

   Transfer the seasoned fish onto a large, heavy-rimmed baking sheet lined with parchment. Arrange 10 oz cherry tomatoes on the vine around the fish, drizzling the tomatoes with the remaining 1 tbsp extra-virgin olive oil and a pinch of 0.25 tsp kosher salt. Slide into the blazing hot oven and roast until the fish flesh turns opaque and flakes easily at the thickest part, about 16 to 18 minutes.

   18 min

   Tip: Leaving the tomatoes attached to their vine keeps them juicy and looks magnificent on a rustic dinner platter.

3. 3

   While the fish roasts, make the velvet garlic-lemon tahini base. In a medium mixing bowl, whisk together 0.5 cup pure raw sesame tahini, 3 tbsp fresh lemon juice, 2 garlic cloves (finely grated), and 0.25 tsp kosher salt. The mixture will seize and turn pasty—don't panic! Gradually pour in 0.33 cup ice-cold water in a steady drizzle, whisking vigorously, until the tahini magically relaxes into a pale, ivory-tinted, ultra-creamy emulsion that drips like warm cream.

   6 min

   Tip: Ice water is the secret to fluffy, cloud-like tahini; add an extra tablespoon of cold water if your tahini is particularly dense.

4. 4

   In a small bowl, gently toss together 0.5 cup fresh flat-leaf parsley, 0.25 cup fresh mint leaves, the remaining chopped 4 fresh dill sprigs, 0.33 cup fresh pomegranate arils, the remaining 0.5 tsp fresh lemon juice, and 0.5 tsp sumac. Set aside at room temperature.

   4 min

   Tip: Keep the herbs dry and toss gently with your fingertips so they maintain maximum lift and volume on the final plate.

5. 5

   When the fish has roasted for 18 minutes, switch your oven to high broil for 2 to 3 minutes, watching like a hawk until the fish skin bubbles and deepens into a deeply blistered, charred mahogany.

   3 min

   Tip: Stay right by the oven door during the broil step—skin goes from perfectly blistered to overly scorched in thirty seconds.

6. 6

   While the fish chars under the broiler, prepare the sizzling butter. Melt 3 tbsp unsalted butter in a small skillet over medium heat. Once it foams, add 1 small shallot and cook for 1 minute until fragrant. Add 3 tbsp raw pine nuts and swirl continuously until golden blond and nutty, about 2 minutes. Pull the skillet off the heat and instantly stir in the remaining 0.75 tsp Aleppo pepper and 1 tbsp pomegranate molasses—it will sizzle and turn into a glossy, ruby-spiced nectar.

   4 min

   Tip: Take the pan off the burner before adding the pomegranate molasses so the natural sugars do not scorch.

7. 7

   To assemble your feast, spread the velvet garlic-lemon tahini in generous, swooping waves across a large, warm serving platter. Carefully lay the blistered whole sea bream down the center and cluster the sweet, blistered tomatoes along the sides. Spoon the bubbling, hot Aleppo-pine nut butter directly over the crispy fish. Shower the entire platter with the vibrant herb-pomegranate salad and finish with a sprinkle of 0.5 tsp flaky sea salt.

   5 min

   Tip: Serve immediately while the pine nut butter is still warm against the cool, silky tahini and tender fish flakes.