Tasty Grilled Sea Bream with Bay Leaves

Tasty Grilled Sea Bream with Bay Leaves

Posted by Viola

♥ SERVES 4
♥ PREPARATION TIME: 5 MINUTES
♥ COOKING TIME: 25 MINUTES

4 washed, scaled and cleaned whole Sea Breams
34 organic bay leaves
4 cloves of thinly sliced organic garlic (more if desired)
4-6 tbsp of organic virgin (unfiltered) olive oil
1 organic deceeded and finely diced red chilli
1 tbsp organic lemon juice
4 sprigs of organic rosemary
6 cloves of crushed organic garlic (more if desired)
4 sprigs of organic thyme
4 tbsp finely chopped organic parsley

Sea salt and pepper

♣ Here is how you do it:

The grill should be pre-heated

Stuff each Bream with the crushed garlic, a sprig of rosemary and a sprig of thyme. Brush the outside with the virgin olive oil and season with salt and a little pepper.

Cook the garlic and chilli in the remaining olive oil for about 5 minutes, than strain. After cooling down, whisk in the lemon juice and finely chopped parsley. Warm through gently, but do NOT boil.

Brush some olive oil on a grill pan and layer with the bay leaves before adding the Sea Bream, then grill for 10 minutes on each side. Take care when you turn the fish over.

♣ Suggestion:

Serve the Sea Bream on a bed of steamed spinach and pour the dressing over the top. ENJOY!

Mackerel With Delicious Mustard and Lemon Butter

Mackerel With Delicious Mustard and Lemon Butter

Posted by Viola

♥ SERVES 4
♥ PREPARATION TIME: 10 MINUTES
♥ COOKING TIME: 20 MINUTES

4 fresh, cleaned Mackerel
225 g (8oz) Organic Baby Spinach
115 g (4oz) Organic Butter (melted)
30 g (1oz) Organic wholegrain mustard
The rind of one organic lemon (grated)
4 slices organic lemon
2 tbsp of organic lemon juice
3 tbsp of fresh organic parsley (chopped small)
4 sprigs of organic rosemary
Organic salt and pepper

Preparation:

The grill should be preheated

Wash the mackerel under cold water and score the skin by making slashes into the skin, than season to your liking with salt and pepper.

Insert a slice of lemon and a sprig of rosemary into the cavity of each mackerel.
Melt the butter and mix it with the lemon rind, wholegrain mustard, lemon juice and the chopped parsley. Season the butter to your liking.

Brush the mackerel with the mustard-lemon butter, place under the grill and grill for about 10 minutes on each side, brushing with more butter.

Place the organic washed baby spinach on a dinner plate and arrange the grilled mackerel on top.

TIP:

The left over mustard butter can be heated up until slightly brown and poured over the mackarel before serving.

Advice:

ALWAYS wash vegetables and salads, especially if they come in a pre-washed ‘ready-pack’. The ‘old’ water particles can cause salmonella.