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🍽️ Grilled Grey Mullet with Mixed Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 2 zucchini
• salt
• 2 green bell peppers
• 400 g cherry tomatoes
• 1 garlic clove
• 70 ml olive oil
• 1 tbsp lemon juice
• white pepper
• 4 grey mullet (ready for cooking, approx. 300 g each)
• 4 sprigs thyme

Instructions

1. 1. Wash the eggplant and the zucchini thoroughly.
2. 2. Cut the vegetables lengthwise into slices about half a centimeter thick.
3. 3. Sprinkle the eggplant slices with salt.
4. 4. Set the salted slices aside to let the water drain out.
5. 5. Wash the bell peppers.
6. 6. Cut the bell peppers open lengthwise.
7. 7. Remove the seeds and the white inner membranes.
8. 8. Cut out the stem base.
9. 9. Cut the peppers into rings.
10. 10. Wash the tomatoes.
11. 11. Peel the garlic clove.
12. 12. Press the garlic directly into the olive oil.
13. 13. Stir the lemon juice into the oil.
14. 14. Season the marinade generously with salt.
15. 15. Add white pepper.
16. 16. Preheat the grill.
17. 17. Wash the fish inside and out.
18. 18. Pat the fish dry with a cloth.
19. 19. Brush each fish with about one tablespoon of oil.
20. 20. Place the fish on the grill.
21. 21. Place the thyme sprigs on the fish.
22. 22. Grill the fish for about twenty minutes.
23. 23. Turn the fish while grilling.
24. 24. Wash the eggplants again.
25. 25. Pat the eggplants dry.
26. 26. Brush the vegetables with the remaining oil.
27. 27. Place the eggplants on the grill.
28. 28. Grill the vegetables for ten to fifteen minutes.
29. 29. Place tomatoes and peppers in a grill pan if necessary.
30. 30. Serve the dish with fresh white bread.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 18 g