Grilled sea bream with lemon & basil pesto

Total time: 35m
Preparation Time: 20m

For 6 people

Nutritional Information

Contains 545 Kcal, 45g Protein, 1g Carbohydrates, 40g Fat


  • 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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  • 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. 180°C) for approx. 8 mins. on each side. Serve the sea bream together with the pesto.
  • Serve with:

    Grilled garlic bread or jacket potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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