John Myers
Ingredients for 4 servings:
- 4 fish(s), sea bream or gilthead bream, each approx. 300 g
- 4 cloves garlic
- 4 sprigs parsley, flat
- salt and pepper
- some olive oil
- 4 tbsp olive oil with lime
- 1 lemon(s), untreated
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
tastes like vacation
Gut, scale, and wash the sea bream, or have your fishmonger do this for you. Season inside and out with salt and pepper. Peel and roughly chop the garlic, wash the parsley and pat dry. Stuff the belly of the fish with the garlic and parsley. Make 3-4 diagonal cuts in the outside of the sea bream with a sharp knife, roughly down to the central bone, and brush all over with olive oil. Grill the fish for about 10 minutes on each side. To serve, drizzle each fish with a tablespoon of olive oil and lemon and garnish with a lemon wedge. Serve with Sivi’s rosemary potatoes (see there) and a crisp, fresh leaf salad with balsamic dressing and a sparkling white wine, such as a Vinho Verde from Portugal or a Pinot Grigio from Friuli.
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