Hariyali sea bream
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Hariyali sea bream
Recipe by Meera Sodha
Fresh, herby and delicious, we recommend a grill basket to cook the fish on a barbecue, as it makes turning much easier
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
192Kcal
Fat
9gr
Saturates
1gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
27gr
Salt
1gr
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Ingredients
- 50g baby leaf spinach
- 2 x 30g packs coriander
- 3 garlic cloves, roughly chopped
- 1 green finger chilli, roughly chopped (optional)
- 1 tbsp lemon juice
- 3⁄4 tsp fine sea salt
- 2 tbsp mustard oil or vegetable oil
- 4 tbsp Greek-style natural yogurt
- 6 sea bream fillets
Step by step
- Roughly chop the spinach and coriander, place in a sieve or colander and wash under running water. Drain well, then put in a blender along with the garlic, chilli (if using), lemon juice, salt and oil. Blend together with the yogurt and then transfer to a shallow dish (large enough to accommodate the fish). Coat the fish in the mixture, rubbing into both sides. Cover with clingfilm and leave to marinate for at least 15 minutes and up to 4 hours.
- To cook the fish, remove from the marinade, shaking off the excess, and grill, griddle or barbecue the fillets on a high heat for 2-3 minutes on each side or until the flesh is flaky.
