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Grilled Wild Sea Bass with Greek Salad
45 Min.Für 4Nutri-Score B€€€
B
45 Min.
45 Min.Grilled Wild Sea Bass with Greek Salad
was Sie brauchen
Zutaten
wild sea bass (whole, gutted and scaled)Andere2 Stücke
olive oil (for brushing the fish and dressing)Vorräte60 ml
lemon (1 sliced for the fish, 1 juiced for the salad)Obst & Gemüse2 Stücke
sea saltGewürze8 g
black pepper (freshly ground)Gewürze3 g
tomatoes (cut into wedges)Obst & Gemüse4 Stücke
cucumber (peeled and sliced)Obst & Gemüse1 Stück
red onion (thinly sliced)Obst & Gemüse1 Stück
green bell pepper (sliced into rings)Obst & Gemüse1 Stück
kalamata olivesVorräte100 g
feta cheese (in one slab or crumbled)Milchprodukte200 g
dried oreganoGewürze4 g- red wine vinegarVorräte15 ml
cold white wine (chilled, to serve)Getränke500 ml
pro Portion
Nährwerte
366kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 37 g
- Fett
- 20 g
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the fish
- Rinse the two wild sea bass and pat them dry inside and out.
- Score the skin a couple of times on each side, then rub with olive oil, sea salt and black pepper.
- Tuck lemon slices into the cavity of each fish.
- Schritt 2
Make the Greek salad
- Cut the tomatoes into wedges, peel and slice the cucumber, thinly slice the red onion and cut the green pepper into rings.
- Combine the vegetables in a large bowl with the kalamata olives.
- Whisk olive oil, red wine vinegar, salt, pepper and dried oregano, then pour over the salad and toss gently.
- Top with the feta and a final pinch of oregano.
- Schritt 3
Grill the sea bass
- Heat the grill or barbecue to high heat and oil the grates well.
- Grill the fish 5-6 minutes per side, until the skin is crisp and the flesh flakes easily.
- Squeeze fresh lemon over the fish as soon as it comes off the grill.
- Schritt 4
Serve
- Plate each fish with a generous portion of Greek salad alongside.
- Pour a cheeky glass of cold white wine and enjoy.