Grilled Whole Bream with Potatoes
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 17 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 gilt-head bream (ready to cook)
- 4 Tbsps lemon juice
- 1 handful fresh Fresh herbs (e. g. parsley, sage, thyme, rosemary)
- 1 Orange (halved and sliced)
- 6 Tbsps olive oil
- 4 ½ cups potatoes (peeled and finely sliced)
- 2 Tbsps butter
- 1 large onion (sliced into rings)
- parsley (to garnish)
Preparation steps
1.
Score the fish 3-4 times on each side with a sharp knife. Season inside and out with salt and ground black pepper and drizzle with lemon juice. Put a few herbs and 2 slices of orange inside each fish.
2.
Brush the fish with 4 tbsp oil and cook on a hot barbecue for around 15 minutes, turning occasionally. After turning for the last time, insert the remaining orange slices in the slits.
3.
For the potatoes, heat the remaining oil with 1 tbsp butter in a large non-stick frying pan. Lay the potato slices in the pan and fry for around 12 minutes, turning, until golden brown and crispy. If desired, drain on paper towels. Season with salt.
4.
Fry the onion in a separate pan in the remaining butter for 3-4 minutes until soft.
5.
On four plates, make a flat bed of potato slices. Top with the onion rings and arrange the fish on top. Serve garnished with parsley.
