Whole grilled fish

Whole grilled fish

17 ratings

Karl Reinhard, optician and hobby cook


β€žFish lovers will adore this simple to prepare dish.β€œ

Difficulty

Medium πŸ‘
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
  • 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

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
Protein
80g
Fat
8g
Carb
5g

Step 1/3

Preheat the grill. Halve and slice lemon.
  • 1 lemon
  • grill
  • cutting board
  • knife

Preheat the grill. Halve and slice lemon.

Step 2/3

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.
  • 2 giltheads
  • sea salt
  • 50 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

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.
  • 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.