Whole grilled fish
Time: 15 min. preparation time, 0 min. baking time
Nutrition: Calories ca 423 / Protein 80g / Carbohydr. 5g / Fat 8g
Ingredients (2 servings)
|2||giltheads (or e.g. branzini)|
|50 g||baby spinach|
|coarse sea salt|
|lemon to serve|
grill, barbecue tongs, toothpicks (optional), aluminum foil, kitchen scissors (optional), cutting board, knife
Pinot Gris late harvest wine, dry, 2011
Late harvest wines are characterized by a golden yellow color and a subtle flavor of flower and nut. With its very pleasant and unobtrusive aroma, a refreshing Pinot Gris goes well with fish.
Preheat the grill. Halve and slice lemon.
grill, cutting board, knife
Remove fins and generously season the cavity with sea salt. Fill each gilthead with a crushed garlic clove, thyme, rosemary, baby spinach and a few slices of lemon.
2 giltheads / sea salt / 50 g baby spinach / 2 cloves garlic / 4 sprigs thyme / 2 sprigs rosemary
Close giltheads with toothpicks, if required, and brush with olive oil on both side. Season again with salt and pepper. Then, grill on aluminum foil for approx. 10 – 12 min. until golden and crispy. Serve with lemon wedges.
barbecue tongs, aluminum foil, toothpicks
olive oil / sea salt / pepper / lemon to serve