for 4 person

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

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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