for 4 people

Vegetables

1	corn cob, cut into pieces
3	coloured peppers
3 tbsp	olive oil
1 tsp	salt
2	garlic cloves, finely chopped
500 g	vine-ripened tomatoes, quartered

Fish and seafood

1	gilthead seabream (organic) (approx. 600 g)
4	sardines (MSC), ready to cook
250 g	calamari (ready to use), cut into rings
200 g	unpeeled raw jumbo prawns (organic)
200 g	scallops without roe (MSC)
2 tbsp	olive oil
1 tsp	salt

Tomato chimichurri

2 tbsp	red wine vinegar
1 bunch	parsley, coarsely chopped
¼ tsp	chilli flakes
	salt to taste

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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