Delicious grilled fish for a healthy lunch or dinner.
Serves: 2 Prep. time: 20′ Cooks in: 20′ Ready in: 40′
2 breams, 700-800g each
500 g sea fennel
240 ml red wine vinegar
2 garlic cloves, chopped
120 ml extra-virgin olive oil
lemon juice, for serving
In a large pan with boiling water add vinegar and 2 tbsp salt. Blanch sea fennel for 1 minute. With a slotted spoon transfer in a large bowl with cold water and allow to cool down. Transfer in a colander and strain in a colander.
In the meantime, wash and clean fish, scoring the belly and removing the gut. Do not remove fish scale.
In a bowl toss sea fennel with garlic and stuff fish belly. Brush fish with olive oil and season with salt.
Grill for 7-8 minutes on each side, brushing with oil at times. Drizzle with lemon juice and serve immediately.
Photo: Studiom.com – Food styling: Makis Georgiadis – Styling: Katerina Lykouresi
Και η συνταγή στα ελληνικά: Τσιπούρες με κρίταμο και σκόρδο