Our recipes

Ingredients

• Femeg ASC Royal gilthead seabream, ready to cook, 600g
• 3–4 lemons
• a sprig of fresh thyme
• 10–20g honey
• 20–30g butter
• Spices: salt, pepper, dill, tarragon, marjoram, rosemary, oregano, coriander, lemon pepper
• a little oil

Preparation

Defrost the required number of FEMEG sea bream for 45–60 minutes, rinse under cold water and pat dry. Drizzle with lemon juice, then season with salt and pepper.

FEMEG gilthead seabream are ideal for grilling.

Slice a lemon. Mix the butter with honey, lemon juice and herbs.

Place 2 lemon slices, 1.5 tsp melted butter and a little fresh thyme inside the sea bream.

Brush with oil, sprinkle with lemon pepper and grill on both sides for approx. 10–15 minutes using fish tongs, aluminium foil or a grill tray. Serve with lemon, fresh thyme and a side dish of your choice.

Enjoy your meal and have fun barbecuing!