Hoofdgerecht
Grilled Wild Sea Bass with Greek Salad
45 minVoor 4Nutri-Score B€€€
B
45 min
45 minGrilled Wild Sea Bass with Greek Salad
wat je nodig hebt
Ingrediënten
wild sea bass (whole, gutted and scaled)Overig2 stukken
olive oil (for brushing the fish and dressing)Voorraadkast60 ml
lemon (1 sliced for the fish, 1 juiced for the salad)Groente en fruit2 stukken
sea saltKruiden en specerijen8 g
black pepper (freshly ground)Kruiden en specerijen3 g
tomatoes (cut into wedges)Groente en fruit4 stukken
cucumber (peeled and sliced)Groente en fruit1 stuk
red onion (thinly sliced)Groente en fruit1 stuk
green bell pepper (sliced into rings)Groente en fruit1 stuk
kalamata olivesVoorraadkast100 g
feta cheese (in one slab or crumbled)Zuivel200 g
dried oreganoKruiden en specerijen4 g- red wine vinegarVoorraadkast15 ml
cold white wine (chilled, to serve)Dranken500 ml
per portie
Voedingswaarden
366kcal
- Koolhydraten
- 11 g
- Eiwitten
- 37 g
- Vetten
- 20 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Serve
- Plate each fish with a generous portion of Greek salad alongside.
- Pour a cheeky glass of cold white wine and enjoy.