Grilled fish

Name: Grilled fish
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: Sénégal
Ingredients: 2 whole sea bream, about 600 g each after scaling and gutting by the fishmonger; 200 g finely diced onion; 200 g firm diced tomatoes; 3 garlic cloves, finely chopped; 10 g washed chopped parsley, divided equally; 40 ml lemon juice, divided equally; 30 ml oil: 20 ml for fish and 10 ml for relish; ½ teaspoon salt and pepper, adjusted to taste

🐟 Two oven-grilled sea bream with a fresh tomato, onion and parsley relish.

Ingredients

2 whole sea bream, about 600 g each after scaling and gutting by the fishmonger
200 g finely diced onion
200 g firm diced tomatoes
3 garlic cloves, finely chopped
10 g washed chopped parsley, divided equally
40 ml lemon juice, divided equally
30 ml oil: 20 ml for fish and 10 ml for relish
½ teaspoon salt and pepper, adjusted to taste

Preparation

Check fish are scaled and gutted. Pat dry inside and out and make two or three shallow cuts on the sides.

Mix garlic, 5 g parsley, 20 ml lemon juice, 20 ml oil and some salt and pepper. Coat fish inside and out, cover and refrigerate 30 minutes.

Meanwhile mix onion, tomato, remaining 5 g parsley, 20 ml lemon juice and 10 ml oil. Salt lightly, cover and chill. Preheat oven to 220°C before the rest ends.

Set fish on a suitable lightly greased rack or tray, using part of the measured fish oil. Place a catch tray beneath the rack, away from the heating element.

Cook about 25–35 minutes according to thickness, carefully turning halfway with two spatulas if the support allows. Optional final broiling is brief and constantly watched.

Check 63°C at the thickest center without touching bone. Continue if needed; golden skin alone is insufficient.

Divide each fish into two portions, carefully removing backbone and small bones. Offer chilled relish separately, serve four plates and check flesh again before eating.