Grilled bream and cooked vegetables

It’s said that eating fish at least two to three times a week is absolutely necessary for your health. I don’t eat fish because it’s necessary, I eat it because it’s delicious. There is always fresh fish at the market and there is no excuse not to cook it.

Preparation: 10 min                                  Cook time: 25 min                                  Servings: 2

Ingredients

• 2 bream
• 200 g potatoes, sliced into cubes
• 300 g baby savoy cabbage
• 1/4 lemon
• 2 cloves garlic, pressed
• 2 branches of rosemary
• 6 tbsp olive oil
• salt to taste

How to

1. Clean the fish inside and out. Cut the fish along it’s side twice and season with salt. Put one branch of rosemary inside each fish.
2. Clean the cabbage leaves and cut them in half. Heat the slightly salted water in a large cooking pot and place the potatoes in it. Cook them for 10 – 15 min, then add the baby cabbage leaves. Cook until soft, dry and season with lemon juice, olive oil and salt if needed.
3. Heat 2 tbsp of olive oil on a large grill pan. Grill the fish on both sides for 4 – 6 min until crispy golden. Season the fish with a few drops of lemon juice, olive oil and pressed garlic

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