Ingredients
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
Vegetables
Fish and seafood
Tomato chimichurri
Utensils
For a grill or aluminium tray without holes
How it's done
Vegetables
Brush the sweetcorn and peppers with 1 tbsp of oil, season with ½ tsp of salt. Place the remainder of the oil and salt in a grill tray with the garlic and tomatoes, mix.
Charcoal/gas/electric grill
With the lid down, grill the vegetables over/on a medium heat (approx. 200 °C) for approx. 20 mins. on each side, turning occasionally. Place the grill tray of tomatoes alongside and grill at the same time.
Fish and seafood
Rinse the sea bream and sardines (inside and out) in cold water, pat dry. Make several incisions (approx. 5 mm deep) on both sides of the sea bream without damaging the bones. Brush the sea bream, sardines, calamari, prawns and scallops with oil, season with salt.
Charcoal/gas/electric grill
Grill the sea bream over/on a medium heat (approx. 200 °C) for approx. 10 mins. on each side. Alongside the sea bream, grill the sardines for approx. 6 mins. on each side, and grill the prawns, scallops and calamari for approx. 3 mins. on each side. Serve on a platter with the peppers and sweetcorn.
Tomato chimichurri
Combine the vinegar, parsley and chilli flakes, add to the tray of tomatoes, mix, season with salt, serve with the fish platter.
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