Recipe: Grilled Bream with courgettes, flowers & herbs

Fresh from the garden and sea

There’s nothing nicer than eating outdoors in good weather. You can satisfy your appetite with light dishes and thirst-quenching drinks that are suitable for summer temperatures. Herring is traditionally eaten at midsummer. It's tasty, but we’ve opted for a smooth white fish with grilled courgettes, Manchu tubergourd flowers, edible pansies* and herbs from the garden.

What you need (serves 4)

  • 400 g small courgettes, cut in half
  • Olive oil
  • 1 lime
  • 1 spring onion, finely chopped
  • 2 bream, scaled and cleaned (tip: this recipe is also delicious with seabass or trout!)
  • Green herbs (vervain, lemon thyme, oregano)
  • 4 tbsp cream cheese
  • Salt and freshly ground black pepper
  • Edible pansies*
  • Manchu tubergourd flowers (optional)

How to make it

Heat a grill pan on a high heat. Mix the courgettes with some olive oil and grill them on a high heat for approx. 3 minutes. Mix the cucumber with lime zest, juice, spring onion and extra olive oil and season with salt and freshly ground pepper. 

Pack the bream (ask your fishmonger whether he can clean and scale them) with herbs and sprinkle with salt and olive oil. Grill the bream for 8 to 10 minutes until they are nicely grilled and cooked through. Serve the fish with the courgettes, cream cheese, pansies and possibly some Manchu tubergourd flowers.

And if you fancy baking your own smörrebröd, find the recipe here.

*One more thing: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.