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🍽️ Grilled Sea Bream with Rosemary

520 kcal · 30 min · 4 servings

Ingredients

• 500 g sea bream (scaled, ready for cooking, 2 fish each)
• salt
• pepper
• 1 clove of garlic
• 2 shallots
• 4 sprigs rosemary
• 5 tbsp olive oil
• 1 small organic lemon
• 80 g purslane (1 bunch)
• 10 g chervil (0.5 bunch)
• 10 g dill (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 1 apple
• 0.5 bunch radishes
• 40 g sprouts (e.g. radish or horseradish sprouts)
• 3 tbsp balsamic vinegar
• 1 tsp mustard
• 1 tsp honey
• edible violet flowers

Instructions

1. 1. Rinse the fish under running water.
2. 2. Pat the fish inside and out dry with a kitchen towel.
3. 3. Season the meat on all sides with salt and freshly ground pepper.
4. 4. Peel the garlic clove.
5. 5. Peel the shallots.
6. 6. Chop the garlic and shallots very finely.
7. 7. Wash the rosemary sprigs.
8. 8. Shake the rosemary sprigs dry.
9. 9. Fill the fish cavities with the garlic mixture.
10. 10. Fill the fish cavities with the shallots.
11. 11. Fill the fish cavities with the rosemary sprigs.
12. 12. Close the opening on one side with two toothpicks.
13. 13. Close the opening on the other side with two toothpicks.
14. 14. Brush the fish on the outside with one tablespoon of oil each.
15. 15. Place the fish in grill baskets.
16. 16. Rinse the lemon under hot water.
17. 17. Pat the lemon dry.
18. 18. Slice the lemon into thin rounds.
19. 19. Place the lemon slices on the fish.
20. 20. Close the grill basket.
21. 21. Place the grill basket on the hot grill grate.
22. 22. Grill the fish for 15 to 20 minutes.
23. 23. Turn the fish once in the middle of the cooking time.
24. 24. Wash the purslane.
25. 25. Wash the chervil.
26. 26. Wash the dill.
27. 27. Wash the parsley.
28. 28. Shake the vegetables dry.
29. 29. Pluck the leaves from the chervil.
30. 30. Pluck the leaves from the dill.
31. 31. Pluck the leaves from the parsley.
32. 32. Mix the herb leaves with the purslane.
33. 33. Divide the herb mixture evenly onto four plates.
34. 34. Peel the apple.
35. 35. Wash the apple.
36. 36. Remove the core from the apple.
37. 37. Cut the flesh of the apple into sticks.
38. 38. Peel the radishes.
39. 39. Wash the radishes.
40. 40. Slice the radishes thinly.
41. 41. Rinse the sprouts.
42. 42. Let the sprouts drain well.
43. 43. Distribute the apple pieces over the prepared salad.
44. 44. Distribute the radish slices over the prepared salad.
45. 45. Distribute the sprouts over the prepared salad.
46. 46. Whisk the balsamic vinegar with the mustard in a small bowl.
47. 47. Whisk the mixture with the honey.
48. 48. Whisk the mixture with the remaining oil.
49. 49. Season the dressing mixture with salt to taste.
50. 50. Season the dressing mixture with pepper to taste.
51. 51. Pour the dressing over the salad.
52. 52. Decorate the dish with edible violet flowers.
53. 53. Serve the grilled fish together with the salad.

Nutrition per serving

• kcal: 520
• Protein: 50 g · Fett/Fat: 30 g · Carbs: 12 g