for 6 person

Pesto

1 dl	olive oil
½ bunch	basil, leaves torn off
5 tbsp	pine nuts
¼ tsp	salt
a little	pepper
3 tbsp	grated Parmesan
½	organic lemon use grated zest and juice

Sea bream

6	gilthead seabream (approx. 330 g each)
1 ½ tsp	salt
a little	pepper
4 tbsp	olive oil

How it's done

Pesto

Puree the oil, basil, pine nuts and spices. Mix in the parmesan, lemon zest and juice. Cover the pesto and set aside.

Sea bream

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. 200 °C for approx. 8 mins. on each side. Serve the sea bream together with the pesto.

Show complete recipe