Grilled sea bream fillet with lemon and coriander

Preparation time: 10 min - Time to set aside: 1 to 2 hours - Cooking time: 4 to 5 min 


For 4 people:

4 sea bream fillets (prepared by the fishmonger)

1 non-treated lime

10 cl olive oil

1 small bunch of fresh coriander + a small amount to decorate

A few coriander seeds

Le Saunier de Camargue ground salt

2 sweet potatoes

2 tablespoons of olive oil

A pinch of chilli powder (optional)

3 large pinches of Le Saunier de Camargue Fleur de Sel

dorade citron coriandre


Slice the lime.

Pour the olive oil into a deep dish. Add the slices of lime and the fresh coriander and seeds.

Place the sea bream fillets in the marinade. Leave to marinate for 1 to 2 hours.

Drain the sea bream fillets. Melt the butter in a frying pan and fry the sea bream fillets for a few minutes (4 to 5 minutes on each side, depending on thickness).

Season with chilli powder (optional).


Presentation suggestion:

Serve with diced sweet potato fried for 10 min. Sprinkle the finished dish with fresh coriander and Le Saunier de Camargue fleur de sel.