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The original recipe with guaranteed success is for 6 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
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.
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. 180°C) for approx. 8 mins. on each side.
Serve the sea bream together with the pesto.
|Serve with:||Grilled garlic bread or jacket potatoes.|
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