Grilled Sea Bream, Cauliflower, and Grenade Dressing

November 19, 2020  |  By Peg Kern
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A plate of fish cooking during our cooking classes in ProvenceProvencal cuisine is heavily influenced by the Mediterranean, and as such, sea bream is a popular seafood, and considered one of the tastiest fish. This particular recipe comes from the kitchen of our the Chateau de Berne, who for many years provided Provence cooking classes for our culinary travelers. .

This particular recipe also combines other ingredients that are popular in Provence, depending on the season, including lemons, cauliflower, and grenades (better known in the States as pomegranates!) Recreate this dish at home, and share your photos!

See all our culinary vacations in France.

Grilled Sea Bream, Cauliflower, and Grenade Dressing

Serves: 6
Prep time: 20 minutes
Cook time: 10 minutes
Cook method: Pan fry


  • 3 Sea Breams (600-800 grams)
  • 3 lemons
  • 2 grenades (pomegranates)
  • 1 bunch of parsley
  • 1 head of cauliflower
  • Olive oil


Lemons used during your cooking class in France
1. Scale the fish, trim it, and chop off the head.
2. Filet the fish following the central bone.
3. Remove the bones with fish tweezers and set aside in the fridge.
4. Next, it’s time to cook the cauliflower. First, keep a cauliflower stem for each plate to slice on the mandolin as a garnish. Chop the rest of the cauliflower into regular pieces and cook it in half milk, half water with salt. Once cooked, strain it and blend it to make a thin purée. Set aside in a hot place.
5. Start making the dressing by cutting the lemon into supreme and then dice and peel into a brunoise.
6. Cut the grenade (pomegranate) into two and remove the seeds.
7. Chop the parsley.
8. Mix all the ingredients together in a pot and just cover with olive oil. To this, add salt & pepper. Warm it up a bit.
9. Cook the sea bream in a very hot non stick pan. Start with the skin side first then turn it up side down.
10. Plate the dish, by putting a spoonful of hot cauliflower purée in the middle of a hot plate, top with the fish, cover with the row sliced cauliflower and the dressing.

By Peg Kern

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