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Grilled sea bream fillets with mojo verde

40 minutes

Mittel

4 people

Sunny days, a hot barbecue and really good fish - that's the taste of summer! These grilled ASC-certified sea bream fillets impress with their crispy skin and tender meat. They are served with an aromatic mojo verde, a spicy Canarian sauce made from fresh herbs and caramelized lemons, which give the dish a fruity depth and make it visually appealing.

Ingredients

4 x 170 g sea bream fillets
6 tbsp extra virgin olive oil
2 organic lemons, halved
1/2 bunch coriander
1/2 bunch parsley
1 green capsicum
2 garlic cloves
1 tsp cumin (ground)
1 tsp white wine vinegar
Salt and freshly ground pepper
Optional: 1 green chili (deseeded) for a slight spiciness

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Preparing the sea bream fillets: Pat the sea bream fillets dry with kitchen paper. Then rub with 2 tablespoons of olive oil and season with salt.
Preparing the mojo verde: Roughly chop 1/2 bunch of coriander, 1/2 bunch of parsley, 1 green capsicum and 2 cloves of garlic. Mix together with 1 teaspoon of cumin, 1 teaspoon of white wine vinegar, 4 tablespoons of olive oil, salt and pepper in a blender or mortar to make a coarse sauce. Optionally, add the green chili to make the sauce a little spicier.
Grilling the lemons: Place the lemon halves cut-side down on the hot grill. Grill over a medium heat for approx. 5-6 minutes until they caramelize slightly and develop roasted aromas.
Grilling the sea bream fillets: Preheat the grill to a medium heat. Place the fillets skin side down directly on the grill and grill for approx. 5-7 minutes until the skin is crispy. Then carefully turn and cook for just 1-2 minutes on the meat side. Flip the fillets just once and only when the fish comes away from the grill easily - this prevents it from falling apart. A plancha is also very suitable for the tender fillets, in which case you should also grill them on the skin side first.
Serve the grilled sea bream fillets with mojo verde and the caramelized lemon halves. Squeeze the grilled lemon over the fish - this adds a wonderfully fruity note.

Tip: Leave the skin on the fillet - this protects the fillet from falling apart and becomes nice and crispy when grilled. In addition, the fish should not be turned with a fork. Poking the fish will cause liquid to escape and the fish will become dry. Instead, use fish turning tongs or a fish spatula.
As a side dish, we recommend grilled vegetables or potatoes, which are also perfectly complemented by the aromatic mojo verde.
As an alternative to sea bream fillets, this recipe is also excellent with sea bass fillets.