Grilled red bream with spice rub

    A potted coriander plant can last much longer than the cut variety which means more time to use in new and exciting ways.


    Sussex, England, UK
    4 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 2 crushed garlic cloves
    • 1 teaspoon crushed coriander seeds
    • 1 teaspoon lemon juice
    • 4 tablespoons chopped coriander leaves, from a living pot of coriander
    • 1 finely chopped small green chilli
    • 4 red bream fillets
    • Lemon wedges, to serve

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Mix all the ingredients, except the fish and lemon wedges, together and season with salt.
    2. Line a baking tray with foil and place the fish fillets on it, skin-side down. Brush the spice rub over the fish. Place under a hot grill for 6 to 8 minutes, until cooked through and lightly golden.
    3. Serve with lemon wedges and extra fresh coriander leaves.

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