Grilled sea bream with lemon & basil pesto

Grilled sea bream with lemon & basil pesto

Total: 35 Min. | Active: 20 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 545 kcal
, Fat: 40 g
, Carbohydrate: 1 g
, Protein: 45 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

1 dl olive oil
½ bunch basil, leaves torn off
5 tbsp pine nuts
¼ tsp salt
a little pepper
3 tbsp grated Parmesan
½ organic lemon use grated zest and juice

Sea bream

6 gilthead seabream (approx. 330 g each)
1 ½ tsp salt
a little pepper
4 tbsp olive oil
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How it's done

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Pesto

Puree the oil, basil, pine nuts and spices in a measuring cup. Mix in the parmesan, lemon zest and juice. Cover the pesto and set aside.

Sea bream

Rinse the seabream (inside and out) in cold water, pat dry. Make diamond-shaped incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Season the fish inside and out, brush with oil.

Charcoal/gas/electric grill

Grill the fish over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side. Serve the sea bream together with the pesto.

Good to know
Serve with: Grilled garlic bread or jacket potatoes.

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