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Grilled sea bass with sauce vierge

Helen
  • minutes
  • Serves 4

INGREDIENTS

100 g

cherry or baby plum tomatoes

1 1/2 tbsp

chopped fresh parsley

1 1/2 tbsp

chopped fresh basil

1/2 tsp

coriander seed, crushed

1 clove

garlic, thinly sliced

Juice of a lemon

200 milliliters

extra virgin olive oil

4

sea bass fillets

salt and pepper

Few tsp olive oil