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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
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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