Barbecued sea bream with radishes

Barbecued sea bream with radishes

Total: 1 hr | Active: 15 min.
lactose-free, gluten-free
Nutritional value / person: 611 kcal
, Fat: 33 g
, Carbohydrate: 36 g
, Protein: 40 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Radishes

2 tbsp apple vinegar
2 tbsp olive oil
¼ tsp salt
a little pepper
1 bunch radish incl. green parts, halved lengthwise

Potatoes

800 g baby potatoes
1 ½ tbsp olive oil
3 sprig rosemary
1 tsp salt
a little pepper

Fish

2 gilthead seabream (organic) (approx. 500 g each)
4 spring onions incl. green parts
1 organic lemon, cut into slices approx. 5 mm thick
2 tbsp olive oil
½ tsp salt
a little pepper
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Utensils

One unperforated aluminium tray or grill tray (approx. 2 l)

How it's done

Radishes

Mix the vinegar, oil, salt and pepper in a bowl. Add the radishes, mix, set aside.

Potatoes

Mix the potatoes, oil and rosemary in the grill tray, season.

Charcoal/gas/electric grill

With the lid down, grill the potatoes over/on a medium heat (approx. 200 °C) for approx. 20 mins. Add the radishes, mix, grill for a further 15 mins.

Fish

Rinse the fish (inside and out) in cold water, pat dry, make multiple lengthwise incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Brush the fish, spring onions and lemon slices with oil, season.

Charcoal/gas/electric grill

With the lid down, grill the fish, lemon and spring onions for approx. 5 mins. on each side, serve with the potatoes and radishes.

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