Sea bass fillet and scampi with grilled vegetables (Branzinofilet)

Name: Sea bass fillet and scampi with grilled vegetables (Branzinofilet)
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g large potatoes; 0?$? Garlic cloves; 1 collar Parsley; 6-8 TABLESPOONS Olive oil; 600 g Courgette; 2-3 stem(s) Sage; 1–2 Branches of rosemary; 4 Sea bass fillets (approx. 100 g each, on the skin); 12 Scampi (approx. 45 g each, with head, tail and shell); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Aluminium shells

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g large potatoes
0?$? Garlic cloves
1 collar Parsley
6-8 TABLESPOONS Olive oil
600 g Courgette
2-3 stem(s) Sage
1–2 Branches of rosemary
4 Sea bass fillets (approx. 100 g each, on the skin)
12 Scampi (approx. 45 g each, with head, tail and shell)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Lemon wedges
7-10 Tbsp Aluminium shells

Directions

1
Wash the potatoes thoroughly and cook for about 20 minutes. Drain, rinse and peel. In the meantime peel and chop the garlic. Wash parsley, shake dry and chop finely.
2
Mix garlic, parsley and olive oil. Clean, wash and slice the zucchini. Wash sage, shake dry, pluck leaves from the stalks. Wash rosemary, shake dry and pluck the needles from the twigs.
3
Wash fish and scampi and pat dry. Season fillets with salt, pepper and lemon juice. Place fillets and scampi in one or more aluminium bowls (depending on size) and grill on a hot grill for 5-8 minutes.
4
Cut the potatoes into slices. Place potatoes and courgettes in a grill tray, add 1 tablespoon of oil, rosemary and sage. Grill potatoes and zucchini also from each side for about 2 minutes.
5
Then season with salt and pepper. Arrange potatoes, zucchini, fillets and scampi on a plate garnished with lemon wedges. Drizzle parsley and garlic oil over them.