Plat
Grilled Wild Sea Bass with Greek Salad
45 minPour 4Nutri-Score B€€€
B
45 min
45 minGrilled Wild Sea Bass with Greek Salad
ce qu’il vous faut
Ingrédients
wild sea bass (whole, gutted and scaled)Autres2 morceaux
olive oil (for brushing the fish and dressing)Épicerie60 ml
lemon (1 sliced for the fish, 1 juiced for the salad)Fruits et légumes2 morceaux
sea saltÉpices8 g
black pepper (freshly ground)Épices3 g
tomatoes (cut into wedges)Fruits et légumes4 morceaux
cucumber (peeled and sliced)Fruits et légumes1 morceau
red onion (thinly sliced)Fruits et légumes1 morceau
green bell pepper (sliced into rings)Fruits et légumes1 morceau
kalamata olivesÉpicerie100 g
feta cheese (in one slab or crumbled)Produits laitiers200 g
dried oreganoÉpices4 g- red wine vinegarÉpicerie15 ml
cold white wine (chilled, to serve)Boissons500 ml
par portion
Nutrition
366kcal
- Glucides
- 11 g
- Protéines
- 37 g
- Lipides
- 20 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Serve
- Plate each fish with a generous portion of Greek salad alongside.
- Pour a cheeky glass of cold white wine and enjoy.