Helena Loureiro’s Grilled Seabream with Parsley Sauce

Ingredients

• Parsley Sauce

  • 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

• Seabream

  • 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