Izgara Cipura Recipe

I absolutely love this sea bream recipe because it’s ridiculously simple to whip up yet feels like a gourmet delight straight off a beachside grill. Plus, the infusion of fresh herbs and lemon makes it taste as if summer transferred all its sunshine right into my meal! 🌿🍋🔥

Izgara Cipura is a traditional Mediterranean dish. Whole sea bream is the star of the dish and is prepared simply—grilled over hot coals, with an oil-and-lemon marinade that also includes garlic and fresh rosemary.

The fish’s delicate flavor is a perfect match for its complement of parsley garnish. Izgara Cipura is a dish that lets its main ingredient shine.

It is healthful as well as flavorful, too, containing plenty of protein and many heart-healthy Omega-3 fatty acids.

Ingredients

Cipura: Sea bream is a fish that is low in fat but high in protein and omega-3 fatty acids, with a delicate flavor that is mild compared to other fish.

Oil of olive: Heart-healthy fats, rich in monounsaturated ones; it adds depth and enhances flavors.

Lemon: Delivers a sharp, zesty flavor; a great source of vitamin C and antioxidants.

Rosemary, fresh: A fragrant herb that lends a powerful, resinous, pine-like flavor; quite high in antioxidants.

Allium sativum: Contributes intensity; harbors vitamins and minerals with anti-infective attributes.

Ingredient Quantities

• 1 whole sea bream (cipura), cleaned and scaled
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2-3 sprigs fresh rosemary
• 2-3 cloves garlic, sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the grill for direct, medium-high heat.

2. Wash the sea bream with cold running water, and make sure to dry it thoroughly using paper towels.

3. The fish should be brushed with olive oil on both sides and should be seasoned with salt and freshly ground black pepper to ensure even coverage.

4. Fill the fish’s body with lemon slices, rosemary sprigs, and sliced garlic.

5. Apply a small amount of oil to the grill grates so that food does not stick to them.

6. Put the fish on the grill and cook for approximately 5-7 minutes on one side without moving it.

7. Using a spatula, gently turn the fish over and grill for another 5 to 7 minutes. The fish is done when it’s opaque all the way through and it flakes easily when you poke it with a fork.

8. Take the fish off the grill and allow it to rest for a few minutes.

9. Move the cooked sea bream from the grill to a plate for serving, and dress it with fresh parsley before serving it.

10. Present with extra lemon wedges next to it so that diners may make this dish even more vibrantly flavored.

Equipment Needed

1. Grill
2. Paper towels
3. Basting brush
4. Knife
5. Cutting board
6. Grill brush or oiling brush
7. Spatula
8. Fork
9. Plate for serving

FAQ

• Q: Can I use another type of fish instead of sea bream?Q: Can you use other types of fish in place of sea bream?

  A: Yes, you can substitute sea bream with other white, mild-flavored fish like red snapper or tilapia.

• Q: How should I prepare the grill for grilling the fish?Grill setup: Set the grill to medium-high heat, ensuring the grates are well-oiled. Fish tends to stick to grill grates, and you don’t want that to happen.
• Q: How long should I grill the sea bream?Prepare the sea bream on the grill for roughly 5-6 minutes on each side, contingent upon the fish’s dimensions, until the flesh is opaque with a flaky consistency.
• Q: Can I bake the fish instead of grilling?Q: Can you bake it in an oven at 400°F (200°C) and for how long?

  A: Yes. You can bake it in a preheated oven at 400°F (200°C) for about 20-25 minutes.

• Q: Is it necessary to use fresh rosemary and parsley?B: The flavor is enhanced with fresh herbs, and you can use dried rosemary and parsley if fresh is not available. Just adjust the amounts to what you have on hand.
• Q: What side dishes pair well with Izgara Cipura?Vegetables that have been grilled, a crisp green salad, or potatoes that have been roasted are sides that complement the fish swimmingly.

Substitutions and Variations

For sea bream (cipura), you can use whole snapper or branzino as substitutes.
Substitute avocado oil or grapeseed oil for olive oil.
Lime or orange can replace lemon for a different citrus flavor.
Thyme or oregano can be used in place of fresh rosemary.
In the absence of fresh garlic, utilize either garlic powder or shallots.

Pro Tips

1. Score the Fish Before seasoning, make a few shallow cuts on each side of the fish. This not only allows for more even cooking but also helps the flavors of the garlic, rosemary, and lemon infuse deeply.

2. Marinate for Extra Flavor For an even richer taste, consider marinating the fish for 30 minutes to 1 hour before grilling. Use the olive oil, lemon slices, garlic, and rosemary as a marinade to enhance the flavors.

3. Keep Rosemary and Garlic Inside To prevent the rosemary and garlic slices from burning or falling out during grilling, secure them inside the fish cavity well. Tying the fish with kitchen twine can help keep everything in place.

4. Preheat the Grill Properly Make sure the grill is thoroughly preheated to medium-high before placing the fish on it. This ensures a good sear and helps prevent the fish from sticking.

5. Use a Fish Basket If you’re worried about the fish sticking or breaking apart, consider using a fish grill basket. It makes flipping easier and helps maintain the fish’s shape during cooking.