Whole grilled fish
Difficulty: Medium
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) |
| 1 | lemon |
| 2 cloves | garlic |
| 4 sprigs | thyme |
| 2 sprigs | rosemary |
| 50 g | baby spinach |
| coarse sea salt | |
| pepper | |
| olive oil | |
| lemon to serve |
Utensils
grill, barbecue tongs, toothpicks (optional), aluminum foil, kitchen scissors (optional), cutting board, knife
Wine Tip
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.
Step 1
Preheat the grill. Halve and slice lemon.
grill, cutting board, knife
1 lemon
Step 2
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.
kitchen scissors
2 giltheads / sea salt / 50 g baby spinach / 2 cloves garlic / 4 sprigs thyme / 2 sprigs rosemary
Step 3
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
