Grilled sea bream with tomato and coriander salsa
Recipe by PlanMyMealsUpdated
- min
- 30
- portions
- 4
- protein/portion
- 48 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Wash and dry the sea bream. Make 2-3 shallow slashes on each side of the fish.
- Season the inside and outside of the sea bream with salt, pepper and the lemon slices.
- For the salsa: finely chop the tomatoes, the red onion and the coriander. Mix everything in a small bowl. Add the lemon juice, a drizzle of olive oil, salt and pepper to taste. Set aside.
- Heat a grill or griddle on medium-high heat. Drizzle the sea bream with a little olive oil.
- Grill the sea bream for about 7-10 minutes on each side, depending on thickness, until cooked through and the skin is crisp.
- Serve the sea bream hot, with a generous portion of the tomato and coriander salsa on top.
Shopping tip
Choose fresh sea bream with bright eyes and pink gills. If you prefer, you can ask the fishmonger to scale them or remove the head and tail.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.