|2||giltheads (or e.g. branzini)|
|50 g||baby spinach|
|coarse sea salt|
|lemon to serve|
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.
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.