Grilled sea bream with boiled vegetables
We clean the bream and if they are not from the open sea but from a fish farm, we carefully remove the accumulated gills that are inside their bellies. Farmed breams have quite a lot of fat and fat in their bellies due to their minimal removement.
We salt the bream 2 hours before cooking them, paying particular attention to the inside of the belly.
We wash the spinach well and cut it into two or three.
We also wash the zucchinis.
We put the olive oil and the juice of the lemons in a bowl and mix, so that the olive oil is ready.
We put the bream on the grill, on top of the coals.
We regularly turn the fish on both sides so that they cooked slowly evenly.
At the same time, we put the zucchinis in a pot of salted water to boil and once they are slightly soft, we put them on a plate cut into slices.
Then in the same pot, we add the spinach and boil it until softens slightly.
We remove it with a slotted spoon and place it in a large bowl.
We add a few slices of onion to the bowl.
We pour enough of the olive oil and pepper into our salad and mix well.
When the skin of the fish turns a rosy-yellow color, then they are ready.
We serve on each plate 1 fish, 1 zucchini and some boiled salad.
We drizzle the fish and zucchinis with olive and lemon sauce.
If we want, we sprinkle some parsley.
The fire should not be too strong because tis way our fish will be cooked only outside and inside will remain raw.
If we want to eat the spinach salad cold, we can have it ready much earlier or even the day before. But if we want to eat it hot, then we prepare it at the same time as grilling the fish.
It goes without saying that the recipe can also be made with other fish such as sea bass or sardines and we can use any boiled vegetables such as potatoes, carrots, broccoli etc.
If there is no possibility for charcoal, we can also bake our sea bream in the oven.
