Grilled sandre with butter and parsley
A simple grilled sea bass: salted fillets, then coated with melted butter, grilled, and served with parsley and butter-roasted hazelnuts.
The perch is a delicate-fleshed fish that is well-suited for grilling. Here, it is simply seasoned, buttered, and served with fresh parsley.
Ingredients and directions
- Prep time20 min
- Cook time10 min
- Resting1 hr
- Total1 hr 30 min
- DifficultyEasy
- CostBudget
- Cooking methodbarbecue
- Estimated cost$0.60 $0.15 / serving Estimated price; varies by store.
- Gluten-free
Ingredients
people
- $0.32
- $0.06
- $0.04
- $0.18
Prices from US supermarkets.
Directions
- Remove the fish from its skin, rinse it, and separate the fillets while keeping the skin on. Cut the fillets into portions, season them, and let them rest in the refrigerator for 1 hour. Then, pat the fish dry and brush it with melted butter.
- Grease the grill, place the fish pieces on the grill, and cook for about 5 minutes on each side. When the fish is golden brown and a milky juice starts to seep out when pierced, remove it from the grill.
- Before serving, sprinkle with parsley and place some buttered hazelnuts alongside. ≈ 2 min
The bill
Grilled sandre with butter and parsley
- 30 to 40 grams of butter$0.32
- 1 tablespoon of oil paint$0.06
- 1 tablespoon of salt$0.04
- 1 tablespoon of chopped parsley$0.18
Total$0.60
that's $0.15 per person
Estimated price; varies by store.
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