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

Step 1
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.

Step 2
In the meantime, wash and clean fish, scoring the belly and removing the gut. Do not remove fish scale.

Step 3
In a bowl toss sea fennel with garlic and stuff fish belly. Brush fish with olive oil and season with salt.

Step 4
Grill for 7-8 minutes on each side, brushing with oil at times. Drizzle with lemon juice and serve immediately.

Photo: – Food styling: Makis Georgiadis – Styling: Katerina Lykouresi

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