Grilled sea bream with fresh tomato and coriander salsa

Method

1. Use four cleaned sea bream, about 400 g each. Pat dry with kitchen paper and make two shallow slashes on each side. Slice one lemon and juice the other.
2. Season the fish inside and out with 3 g of salt and 1 g of pepper. Put the lemon slices in the cavities and brush with 20 ml of olive oil.
3. Chop the tomatoes, red onion and coriander. Toss with the juice of the second lemon, the remaining 20 ml of olive oil, 2 g of salt and 1 g of pepper.
4. Heat the grill over medium to high heat. Grill the fish for 7 to 10 minutes per side, depending on thickness, until the flesh is opaque and reaches 63 °C near the backbone without touching it.
5. Serve one sea bream per portion with the fresh tomato and coriander salsa.