Grilled butterfly sea bream with fennel vinaigrette

Preparation

1. Step 1

   Prepare the brine solution by mixing 10% salt with lemon zest and fennel leaves. Submerge the sea bream in the brine and marinate for 20 minutes. Pat dry with paper towels and refrigerate on a wire rack to air-dry for added crispiness.

   Step 2

   Preheat the grill. Grill the sea bream fillets skin-side down until the skin is crispy and the flesh is cooked through.

   Step 3

   While grilling, prepare the fennel vinaigrette by blending fennel, olive oil, vinegar, salt, and pepper until smooth.

   Step 4

   Serve the grilled seabream with the fennel vinaigrette drizzled on top. Garnish with fresh fennel fronds and lemon wedges.