Plato principal
Grilled Wild Sea Bass with Greek Salad
45 minPara 4Nutri-Score B€€€
B
45 min
45 minGrilled Wild Sea Bass with Greek Salad
lo que necesita
Ingredientes
wild sea bass (whole, gutted and scaled)Otro2 piezas
olive oil (for brushing the fish and dressing)Despensa60 ml
lemon (1 sliced for the fish, 1 juiced for the salad)Frutas y verduras2 piezas
sea saltEspecias8 g
black pepper (freshly ground)Especias3 g
tomatoes (cut into wedges)Frutas y verduras4 piezas
cucumber (peeled and sliced)Frutas y verduras1 pieza
red onion (thinly sliced)Frutas y verduras1 pieza
green bell pepper (sliced into rings)Frutas y verduras1 pieza
kalamata olivesDespensa100 g
feta cheese (in one slab or crumbled)Lácteos200 g
dried oreganoEspecias4 g- red wine vinegarDespensa15 ml
cold white wine (chilled, to serve)Bebidas500 ml
por ración
Nutrición
366kcal
- Carbohidratos
- 11 g
- Proteínas
- 37 g
- Grasas
- 20 g
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Serve
- Plate each fish with a generous portion of Greek salad alongside.
- Pour a cheeky glass of cold white wine and enjoy.