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Grilled sea bream with lemon & basil pesto
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 545
  • Fat about 40g
  • Carbohydrates about 1g
  • Protein about 45g
This is needed
This is needed for 6 people
Pesto
  • 1 dl olive oil
  • 0.5 bunch basil, leaves torn off
  • 0.25 tsp salt
  • 5 tbsp pine nuts
  • a little pepper
  • 3 tbsp grated Parmesan
  • 0.5 organic lemon use grated zest and juice
Sea bream
  • 6 gilthead seabream (approx. 330 g each)
  • a little pepper
  • 1.5 tsp salt
  • 4 tbsp olive oil
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And that's how it's done
And that's how it's done
Pesto
Puree the oil, basil, pine nuts and spices in a measuring cup. 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.