for 4 person

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

How it's done

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.

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