- 1 gilt-head sea bream
- 2 cloves of garlic
- herbs of your choice
(e.g. sage, parsley, thyme, oregano)
- 1 small piece of organic lemon
- a few cherry tomatoes
- 1 small onion
- romaine lettuce
- some white balsamic vinegar
- some olive oil
- salt & pepper
20 minutes grilling time
Juicy gilt-head sea bream with grilled cherry tomatoes and romaine lettuce. The perfect summer trio straight from the LotusGrill!
Turn on the LotusGrill and let it heat up. Roughly chop the two cloves of garlic and cut the onion into thicker rings. Cut a small piece off an organic lemon and wash the herbs really well.
With the fish, be sure to look for the freshness signs: It should have red gills, a slight slime on the skin, pleasant smell & clear eyes.
Salt the inside of the gilt-head sea bream and then stuff it with some of the herbs, one of the roughly chopped garlic cloves and the wedge of lemon. Then rub the outside of the fish on both sides with olive oil, salt and pepper.
When the LotusGrill has developed proper heat, you can already get a heat-resistant bowl hot and grill the gilt-head sea bream on one side. The fish should be turned several times so that it does not burn (if necessary, turn the LotusGrill down a little).
Sweat the small onion and the garlic in some olive oil. Then you can add the cherry tomatoes, salt and a few herbs. Tip: Cover with a lid to simmer the tomatoes.
If the tomatoes and the fish are almost ready, then the romaine lettuce, quartered lengthwise, can also be added to the LotusGrill.
You can easily tell if the gilt-head sea bream is ready by using a meat fork or similar tool: You simply poke the back on the side of the center bone. If the fish fillet can be easily removed from the bone, it is ready.
Once the tomatoes are soft, just remove the herbs and take the dish off the LotusGrill. Now simply season the grilled romaine lettuce on a serving plate with a little olive oil and white balsamic vinegar and salt & pepper.
Serve everything together on a plate & enjoy! Have fun with further grilling!