pesce arrosto · from coastal regions · Secondi Piatti
Ingredients (for 4 people)
- 2 whole sea bream or sea bass, about 500 to 600 grams each, cleaned and ready to cook
- or 4 portioned fillets of firm-fleshed fish
- 4 tablespoons extra virgin olive oil
- juice of 1 lemon
- 3 garlic cloves, in thin slices
- 1 bunch fresh herbs such as parsley
- thyme
- oregano
- Salt
- black pepper
- lemon wedges for serving.
Preparation
- Preheat the oven to 220°C with top and bottom heat, or prepare the grill for medium direct heat.
- Rinse the fish inside and out under cold water and pat them dry with paper towels.
- Score the skin several times lightly with a sharp knife so that the heat penetrates better.
- Season the fish inside and out with salt and pepper.
- Place the garlic slices and some of the herbs into the belly cavity.
- Brush an oven-safe dish or a baking sheet with a little olive oil, place the fish on top and drizzle with the remaining oil.
- Roast in the oven for about 25 to 30 minutes until the skin is crispy and the flesh comes off the bones easily with a fork.
- For fillets, the cooking time is reduced to about 8 to 12 minutes.
- When grilling, place the fish on an oiled grill rack and grill for about 5 to 7 minutes per side.
- Drizzle with lemon juice, sprinkle with the remaining fresh herbs and serve immediately.
- Grilled vegetables and a simple tomato salad go well with it.