Helena Loureiro’s Grilled Seabream with Parsley Sauce
Helena Loureiro’s Grilled Seabream with Parsley Sauce
Ingredients
- 125 ml (½ cup) extra virgin olive oil
- 125 ml (½ cup) chopped parsley
- 60 ml (¼ cup) chopped red onion
- 30 ml (2 tbsp) raspberry vinegar
- 30 ml (2 tbsp) capers
- 1 clove garlic, chopped
- Sea salt and freshly ground pepper
- 2 whole seabream fish, about 1 kg (2 lb) each
- 45 ml (3 tbsp) extra virgin olive oil
- 1 lemon, juice only
- 2 cloves garlic, chopped
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
Helena Loureiro’s Grilled Seabream with Parsley Sauce