for 4 person

Salsa

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 stick	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 stick	red rhubarb
½ tbsp	oil
¼ bunch	basil, finely chopped

How it's done

Salsa

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.

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