Grilled sea bream with rhubarb salsa

Grilled sea bream with rhubarb salsa

Total: 45 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 420 kcal
, Fat: 25 g
, Carbohydrate: 7 g
, Protein: 40 g


4 people


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:

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1 organic lemon, use a little grated zest and 1 tbsp of juice
2 tbsp olive oil
2 tbsp coarse cane sugar
¼ tsp salt
2 sticks celery, thinly sliced
1 shallot, finely chopped
1 garlic clove, finely chopped

Sea bream

4 gilthead seabream (organic) (each approx. 350 g)
¼ tsp ground coriander seeds
1 tsp salt
a little pepper
3 tbsp olive oil

Charcoal/gas/electric grill

2 sticks red rhubarb
½ tbsp oil
¼ bunch basil, finely chopped
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How it's done

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In a bowl, mix the lemon zest and juice with the oil and sugar, season with salt. Add the celery, shallot and garlic to the dressing, mix and set aside.

Sea bream

Rinse the sea bream (inside and out) in cold water, pat dry. Make crosswise 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

Brush the rhubarb stems with oil, grill over/on a medium heat (approx. 200 °C for approx. 3 mins. all over. Grill the fish with the lid down for approx. 6 mins. on each side. Cut the rhubarb into slices, mix into the salsa with the basil, mix with the sea bream.

Good to know
Serve with: Grilled bread

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