Sea bream with citrus fruit, mustard, bulgur with spices and sesame

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


2 large Fish From Greece Sea Bream
Juice from 2 oranges
1 orange
1 lime
1 lemon
1 grapefruit
80ml olive oil
2 tablespoons of Dijon mustard
4-5 bunches of fresh oregano
1 bunch of parsley
Salt, pepper

For the bulgur

250gr bulgur (groats)
380ml hot vegetable broth
1 onion, finely chopped
½ red hot chili pepper
1 batch of parsley, finely chopped
¼ batch of spearmint, finely chopped
¼ batch of dill, finely chopped
5-6 basil leaves, finely chopped
Juice from 1 lemon
Juice from 1 orange
60ml olive oil
2 tablespoons of sesame
100gr sundried tomatoes, finely diced
Seeds from ½ pomegranate
¼ teaspoon of paprika flakes
Freshly ground pepper


Preheat the oven at 170°C (fan mode). Wash our fruit well and slice them thinly. In a small bowl, mix the juice from our 2 oranges with the mustard, olive oil, salt and pepper.

Open up 2 large pieces of parchment paper on our counter and cover them with fruit slices. Place our fish on top and spread the mustard mixture on top, making sure we also “wet” the inside of the fish. Fill their insides with parsley, add a few fruit slices and sprinkle with oregano. Seal the parchment paper well and move the fish onto a sheet pan. Place the fish in the oven and bake them for 30 minutes.

For the bulgur: Pour the broth inside a large bowl and add the groats. Mix the two well, cover the bowl and leave it on the side for the groats to soak up the broth.

Once you see the groats have grown in size, add the rest of the ingredients and spices. Add salt and pepper and mix well. Serve the bulgur alongside the Sea Bream.