🍽️ Gegrillted Red Mullet with Spinach

Name: Gegrillted Red Mullet with Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Red Mullet (ready for cooking, approx. 400 g each); 4 Tomatoes; 0.5 Bunch Basil; 1 Lemon; Salt; Pepper (from the mill); 8 thin slices Parma Ham; 600 g Spinach; 4 tbsp Olive oil; 3 Garlic cloves; Aluminum foil

839 kcal · 30 min · 4 servings

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Ingredients

4 Red Mullet (ready for cooking, approx. 400 g each)
4 Tomatoes
0.5 Bunch Basil
1 Lemon
Salt
Pepper (from the mill)
8 thin slices Parma Ham
600 g Spinach
4 tbsp Olive oil
3 Garlic cloves
Aluminum foil

Instructions

1. Wash the red mullet thoroughly inside and out. Then pat them dry with a kitchen towel.
2. Let the tomatoes drain. Cut them into thin strips.
3. Wash the basil. Shake it dry and chop the leaves finely.
4. Wash the lemon under hot water. Pat it dry and slice it into thin rounds.
5. Season the fish inside and out with salt and pepper.
6. Fill the bellies of the fish with the tomato strips, basil, and lemon slices.
7. Wrap each fish first in two slices of Parma ham.
8. Then wrap the ham-covered fish in aluminum foil.
9. Preheat the grill to medium heat.
10. Place the foil packets on the grill. Cook them for about 10 minutes.
11. Turn the fish once during grilling.
12. Wash the spinach thoroughly.
13. Remove any thick stems or wilted leaves from the spinach.
14. Spin the spinach dry.
15. Heat three tablespoons of olive oil in a pan.
16. Add the spinach to the hot pan.
17. Cook the spinach, stirring occasionally, until it wilts for a few minutes.
18. Season the spinach with salt and pepper.
19. Peel the garlic.
20. Slice the garlic thinly.
21. Heat the remaining oil in the same pan.
22. Fry the garlic slices until light brown.
23. Divide the spinach and garlic among the plates.
24. Place the grilled fish on top of the vegetables.

Nutrition per serving

kcal: 839
Protein: 115 g · Fett/Fat: 39 g · Carbs: 5 g