Seabream with a spicy coriander sauce

Seabream with a spicy coriander sauce

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 298 kcal
, Fat: 19 g
, Carbohydrate: 1 g
, Protein: 31 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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2 bunches coriander, roughly chopped
1 bunch flat-leaf parsley, roughly chopped
2 garlic cloves, coarsely chopped
1 green chilli, deseeded, roughly chopped
3 tbsp olive oil
3 tbsp water
¼ tsp salt
½ tsp ground cumin
¼ tsp ground cardamom


4 seabream fillets (each approx. 150 g)
¾ tsp salt
a little pepper
2 organic lemons, in slices
1 tbsp olive oil
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How it's done

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Place the coriander in a blender along with all the other ingredients up to and including the ground cardamom, puree until smooth.


Season the fish fillets then place each fish fillet between 4 slices of lemon and make a parcel out of each using kitchen twine, brush with oil.

Charcoal/gas/electric grill

Grill the fish over/on a medium heat (approx. 200 °C for approx. 7 mins. on each side. Plate up the fish with the lemon slices and sauce.

Good to know
Serve with: Grilled new potatoes.

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