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Categories:Viewed: 101 - Published at: a year ago
Ingredients
- For the fish
- 1 lb whole sea bass, gutted and scaled
- 8 -10 slices bacon
- 1 garlic clove, peeled
- 1 sprig fresh rosemary
- salt, to taste
- For brushing
- 2 tablespoons olive oil
- For the grill
- olive oil
- 2 sprigs fresh rosemary
Method
- Wash fish inside and outside, pat dry with paper towels.
- Sprinkle salt into stomach cavity.
- Cut the garlic into slices.
- Staff the garlic and rosmarin into stomach cavity.
- Wrapped the bacon slices around the fish, overlapping slightly. Only head and tailfin should be visible.
- You can store the prepared fish for several hours in the fridge. Remove at least 30 minutes before grilling.
- Brush a grill pan with olive oil and put 2 rosemary sprigs into the pan to flavor the oil.
- Place fish in pan. Put it on medium hot grill.
- Grill fish on each side for about 6 minutes. Brush fish with oil if it looks dry.
- Serve immediately.
