Stuffed serrano-wrapped chicken
Whole grilled fish
Difficulty
Medium 👍15
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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 |
Metric
Imperial
How-To Videos
Utensils
- grill
- cutting board
- knife
- kitchen scissors
- barbecue tongs
- aluminum foil
- toothpicks
Nutrition per serving
Cal
423
423
Protein
80 g
80 g
Fat
8 g
8 g
Carb
5 g
5 g
Step 1/3
- 1 lemon
- grill
- cutting board
- knife
Preheat the grill. Halve and slice lemon.
Step 2/3
- 2 giltheads
- sea salt
- 50 g baby spinach
- 2 cloves garlic
- 4 sprigs thyme
- 2 sprigs rosemary
- kitchen scissors
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.
Step 3/3
- olive oil
- sea salt
- pepper
- lemon to serve
- barbecue tongs
- aluminum foil
- toothpicks
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.
in Berlin