Turkish Grilled Bream with Sumac and Urfa Biber

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Cipura Izgara is a beloved staple of Turkey's Aegean and Mediterranean coasts, where whole gilt-head sea bream is brushed with olive oil and grilled over hot coals until the skin crisps and the flesh turns snow-white. This version uses a deeply Turkish spice rub of sumac and Urfa biber, paired with a bright parsley–dill sauce finished with pomegranate molasses.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 4 gCarbs
• 1 gFiber
• 1 gSugar
• 36 gProtein
• 380 mgSodium
• 560 mgPotassium
• 45 mgCalcium
• 1.6 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the bream

• 4 skin-on gilt-head sea bream fillets (about 150 g each)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground sumac
• 1 teaspoon Urfa biber (or Aleppo pepper)
• 3 garlic cloves, finely grated
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 2 sprigs fresh thyme, leaves stripped

For the parsley–pomegranate sauce

• 1 cup flat-leaf parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon pomegranate molasses
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, grated
• 1/4 teaspoon sumac
• Pinch of salt

For serving

• 1 lemon, cut into wedges
• 2 tablespoons pomegranate seeds
• Crusty Turkish bread or grilled vegetables

Directions

1. Pat the bream fillets very dry with paper towels. Using a sharp knife, make 3 shallow diagonal slashes across the skin of each fillet to help the marinade penetrate and ensure even cooking.
2. In a shallow dish, whisk together the olive oil, lemon juice, sumac, Urfa biber, grated garlic, salt, pepper, and thyme leaves. Add the fillets and turn to coat thoroughly, letting them marinate for 15 minutes at room temperature.
3. While the fish marinates, make the sauce: in a small bowl combine the parsley, dill, mint, olive oil, pomegranate molasses, lemon juice, garlic, sumac, and salt. Stir and set aside to let the flavors meld.
4. Prepare a hot grill (or grill pan brushed with oil) and scrape the grates clean. The heat should be high enough that you can only hold your hand 2 inches above the rack for 2–3 seconds.
5. Place the bream fillets skin-side down on the grill. Press gently for 10 seconds to flatten so the skin makes full contact with the grates. Cook undisturbed for 4 minutes, until the skin is crisp and releases easily.
6. Carefully flip the fillets and cook for another 3–4 minutes on the flesh side, just until the flesh flakes when nudged with a fork and turns opaque all the way through. Avoid overcooking — bream dries out quickly.
7. Transfer the grilled bream to a warm platter and let it rest for 2 minutes. Spoon the parsley–pomegranate sauce generously over the top, letting some pool around the fish.
8. Garnish with pomegranate seeds and serve immediately with lemon wedges and crusty bread or a side of charred eggplant and peppers.
9. To eat, drizzle additional lemon juice over each fillet and use a piece of bread to soak up the herb-laden juices pooling on the plate.

Cook’s Notes

• Always pat bream fillets completely dry before marinating; surface moisture prevents the skin from crisping on the grill.
• Urfa biber has a smoky, mildly tangy heat — substitute with 1/2 teaspoon sweet paprika plus a pinch of cayenne if unavailable.
• If using a whole bream instead of fillets, butterfly it open and increase grill time to 7–8 minutes per side over medium heat.
• Pomegranate molasses gives the sauce its signature Turkish tang; reduce 1/2 cup pomegranate juice with 1 teaspoon sugar if you cannot find it.
• Score the skin deeply enough to reach the flesh but not so deep that the fillet falls apart — about 1/4 inch deep slashes work best.

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