Serving
Season with crushed black peppercorns, garlic, lemon zest and the remaining olive oil, and serve.
Fish skin should be dry before you put the fish on the grill. As it cooks, brush the fish with a sprig of rosemary dipped into olive oil to make it juicy and nicely aromatic.
Ingredients
- 4 large fish such as gilthead or sea bass (each fish about 400 g)
- 1 tbsp Vegeta No MSG Fish
- 400 g small cherry tomatoes
- 100 g onion
- 4 spring onions
- 3 clove garlic
- 75 ml olive oil
- 2 tsp lemon zest
- Salt
- black pepper
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons 30 min
- 1 Clean, rinse and pat-dry the fish with paper towels. Rub with Vegeta No MSG Fish both on the outside and inside. Allow to rest for about 30 minutes.
- 2 Heat the grill and grease with a little olive oil. Add the fish and cook for about 5-8 minutes each side, depending on the size.
- 3 Transfer to the serving plate and keep warm.
- 4 Arrange onion rings and cherry tomatoes on the grill and cook until they are done and a nice colour.
- 5 Add sliced spring onions and quickly finish the vegetables on the grill before garnishing the fish with grilled vegetables.