Grilled sea bass

Name: Grilled sea bass
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g new potatoes; 4 ready-to-cook sea bass (à approx. 450 g); 4 Stem(s) Parsley; 4 small twigs rosemary; 4 Bay leaves; 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Wine vinegar; 4 TABLESPOONS Vegetable broth; 3 TABLESPOONS Olive oil; 200 g Babyleaf salad; 250 g Tomatoes; 7-10 Tbsp Oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g new potatoes
4 ready-to-cook sea bass (à approx. 450 g)
4 Stem(s) Parsley
4 small twigs rosemary
4 Bay leaves
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Wine vinegar
4 TABLESPOONS Vegetable broth
3 TABLESPOONS Olive oil
200 g Babyleaf salad
250 g Tomatoes
7-10 Tbsp Oil

Directions

1
Wash the potatoes thoroughly and boil them in boiling water for about 20 minutes. Wash fish outside and inside and dab dry. Wash herbs and shake dry. Wash lemon hot, grate dry and cut into slices. Season fish inside with salt and pepper, fill with herbs and lemon slices. Spread thinly with oil
2
For the salad dressing, whisk vinegar, stock and oil. Season to taste with salt and pepper. Wash the salad and shake dry. Wash, clean and cut the tomatoes into corners
3
Grill the fish in fish grill tongs on the hot grill in portions for 10-15 minutes while turning. Add potatoes and grill briefly. Mix salad and sauce. Arrange prepared ingredients