Put a fish with fresh summer vegetables on the grid for a change. Look forward to an exciting cooking experience.
FOR 4 PORTIONS:
1 big bream (1-1, 2 kg, except, cleaned, but with fins)
150 ml of olive oil
250 g of cleaned spinach leaves
2 peeled, halved onions
1 zucchini, in longitudinal slices
3 halved tomatoes
1 cleaned, halved fennel tuber
fresh thyme and marjoram leaves
Wash 1 dorado inside and outside, then pat dry and rub with 3 tablespoons of olive oil and sea salt. Fill with spinach leaves. Close belly with toothpicks. Put on a large piece of extra strong aluminum foil.
Blanch 2 onions, zucchini, tomatoes and fennel, drain well, mix with 3 tablespoons of olive oil. Place vegetables on an aluminum grill pan.
3 Place the fish on the grill and grill for 15-20 minutes. In between turn. Place the vegetables in the pan on the same shelf and grill for about 10 minutes. In between turn.
4 Mix remaining oil, herb leaves and salt. Remove fish and vegetables from the grill and serve with the herb oil. In addition: green salad.
PREPARATION TIME: approx. 1 hr.
PRO PORTION: approx. 580 kcal, 32 g protein, 47 g fat, 6 g carbohydrates
TIP: For grilling is also a special large pliers, in each of which a whole fish is trapped. So the skin does not stick to the grill, and the fish can be turned easily.
Tips for the perfect barbecue time
The perfect barbecue time can be achieved by leaving the bream on the grill for about 15 minutes over medium heat. If the backflows can easily be pulled out of the fish, the bream is well-fried and can be eaten.
Is not the food ready yet? Play our biplane game "main dishes":