John Myers
Ingredients for 2 servings:
- 1 fish (sea bream), ready to cook and scaled
- 1 bulb(s) garlic
- 1 lemon(s), untreated
- 1 bunch of parsley
- 2 spring onions
- 6 cocktail tomatoes
- 2 tsp, heaped sea salt, coarse
- 2 tsp, heaped herbs of Provence
- 4 tbsp olive oil
- aluminum foil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Even whole fish taste great on the charcoal grill
Remove the fins from the gutted and scaled sea bream, leaving only the tail fin attached. Place the fish on two long pieces of aluminum foil, overlapping each other in a crisscross pattern. Make three crosswise cuts in the body on both sides. Fill these cuts with sliced garlic and parsley, pressing them in firmly. Add sliced garlic, parsley, and more sea salt and herbs to the belly as well. Sprinkle Provençal herbs, salt, the quartered tomatoes, the finely chopped spring onions, and olive oil under and on the fish. Place two or three lemon slices on top of the body. Wrap the fish in the foil so that no liquid can escape. Place the package directly on the embers of the charcoal grill. Make sure to turn the package frequently. Depending on the size of the fish, it will be cooked after 20–40 minutes. Opening the foil is an absolutely aromatic experience, and the fish is wonderfully juicy and flavorful.
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