Serving
Sprinkle some parsley and garlic pesto on grilled fish, drizzle with olive oil and serve the fish with the potato salad.
To prevent the fish from sticking to the grill, brush with olive oil before grilling and use two spatulas to turn the fish over.
Ingredients
- 1,5 kg gilthead (4-6 fish)
- 4 cloves garlic
- 150 ml extra virgin olive oil
- salt
- sprig of rosemary
- 1 bunch of parsley
- 1 tbsp Vegeta
- Salad:
- 600 g potatoes
- 150 g spring onions
- 50 ml aceto balsamico
- 100 ml olive oil
- salt
- ground black pepper
We used
Vegeta
Preparation For this recipe you only need imagination!
Medium complexity 6 Persons 60 min
- 1 Combine one tablespoon of Vegeta spice with olive oil and mix until blended. Rub into the fish' skin.
- 2 Place the fish on a hot grill and grill until done, basting with a rosemary sprig dipped into the olive oil and Vegeta and rub the fish.
- 3 Meanwhile, prepare the pesto. Finely mince the garlic, add chopped up flat parsley leaves and combine until blended.
- 4 Boil the jacket potatoes, allow to cool briefly, peel the skin and slice them. Add sliced spring onions to the potatoes, drizzle with olive oil and aceto balsamico, and toss.
Little secrets
Always add some salt to the water before boiling the potatoes because salt brings out the sweetness of the potato. Potatoes boiled in unsalted water taste bland.