Grilled sea bream with tomato salsa verde

Grilled sea bream with tomato salsa verde

Total: 40 min. | Active: 25 min.
lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 282 kcal
, Fat: 18 g
, Carbohydrate: 8 g
, Protein: 19 g

Ingredients

4 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

Salsa

250 g tomatoes, cut into pieces
1 garlic clove, cut in half
½ red onion, coarsely chopped
1 lime, the whole juice
1 bunch coriander, roughly chopped
1 bunch parsley, roughly chopped
2 tbsp olive oil
1 tsp honey
¼ tsp ground cumin
½ tsp salt
a little pepper

Sea bream

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

Charcoal/gas/electric grill

1 tbsp olive oil
1 tsp liquid honey
400 g celery, cut into pieces approx. 12 cm long
sea salt
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How it's done

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Salsa

In a blender, puree the tomatoes with all of the other ingredients.

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. Mix the oil, coriander, salt and pepper, coat the fish inside and out with the mixture.

Charcoal/gas/electric grill

With the lid down, grill the fish over/on a medium heat (approx. 200°C) for approx. 7 mins. on each side. Combine the oil and honey, coat the celery with the glaze, grill for approx. 2 mins. on each side, season with salt. Serve with the salsa.

Good to know
Tip: Serve with banana chips.

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