Whole grilled fish
Difficulty
Medium đź‘Ť15
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
Utensils
- grill
- barbecue tongs
- toothpicks (optional)
- aluminum foil
- kitchen scissors (optional)
- cutting board
- knife
Enjoy with
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.
Nutrition per serving
Cal
423
423
Protein
80g
80g
Fat
8g
8g
Carb
5g
5g
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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.
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in Berlin