Grilled Sea Bream with Tastira Pepper Salad

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A whole sea bream (dorade) scored, marinated in lemon, garlic, and cumin, and charcoal-grilled. It is served with tastira, a warm salad of fried peppers and tomatoes finished with a soft egg. This Tunisian-inspired seafood recipe (gluten-free), ready in about 50 minutes, pairs whole sea bream, cleaned and scaled, olive oil, lemons for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Tunisian cuisine 420 cal/serving

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Ingredients

2 (about 1 lb each) whole sea bream, cleaned and scaled
6 tbsp olive oil
2 lemons
4 garlic cloves, minced
1 tsp ground cumin
1 tsp dried mint
to taste salt
3 green peppers, sliced into strips
3 tomatoes, chopped
1 onion, thinly sliced
1 tsp harissa
1/2 tsp ground caraway
2 eggs
1/4 cup flat-leaf parsley, chopped

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Instructions

Step 1: Make three diagonal slashes on each side of the fish. Mix 3 tbsp olive oil, the juice of 1 lemon, half the garlic, the cumin, mint, and salt, and rub it into the slashes and cavity. Marinate for 20 minutes. 2. For the tastira, heat 3 tbsp oil in a skillet. Fry the onion and peppers for 8 minutes until they soften and blister. 3. Add the tomatoes, the remaining garlic, harissa, caraway, and salt, and cook for 8 minutes until jammy. 4. Push the vegetables aside, crack in the eggs, and scramble them softly, then fold them through. Keep warm. 5. Heat a grill or grill pan to medium-high and oil the grates. Grill the fish for 6–8 minutes per side until the skin is charred and the flesh is opaque at the bone. 6. Plate the fish with the tastira, scatter over the parsley, and serve with lemon wedges.