Grilled White Seabream with Parsley and Shallot Relish
- For the fish
- 4 White Seabream ready to cook shingled and excluded (but also eg. as bream)
- 4 lemons
- freshly ground peppers
- 2 teaspoons lemon juice
- 8 Sage
- 2 tablespoons olive oil
- vegetable oil (for aluminum foil)
Rinse fish inside and out and pat dry. Mix salt and pepper to taste with lemon juice and rub mixture onto fish. Rinse sage leaves and stuff in fish cavities. Rinse lemons with hot water and cut in half crosswise.
Preheat grill. Brush a large piece of aluminum foil with olive oil.
For parsley and shallot relish: Peel and finely dice shallots and garlic. Rinse parsley, shake dry and finely chop. In a pan, sauté shallots and garlic in oil until translucent. Let cool. Stir in parsley, season with salt and pepper and transfer mixture to a bowl.
Place foil on the grill. Brush fish with oil and place on foil along with lemon halves. Grill about 4 minutes per side. Finally, remove fish and lemons from foil and place directly on the grill. Grill about 2 minutes per side.
Serve fish and lemons with parsley and shallot relish.