Mediterranean style grilled fish

Overview

I had this grilled fish when I was in Italy last year and was fascinated by the unique flavor brought by various Mediterranean herbs. Yesterday, I just received a seafood delivery from a friend from Qingdao. There were many kinds of sea fish in it. I am not good at cooking sea fish, but occasionally I heard my husband say that this kind of pomfret is suitable for grilling, so I thought of Mediterranean style grilled fish. I researched many methods here and there, and I also tried some based on my feelings. I may not be able to completely understand the Italian way of grilling fish, but after trying many methods, especially using enough local special spices, I actually made grilled fish that was similar or even more delicious. Let’s call it an improved version of Mediterranean-style grilled fish. The potatoes are more delicious than the grilled fish. :-P

Tags

• hot dishes
• chili sauce
• cooking wine
• korean bbq sauce
• light soy sauce
• mint leaves
• olive oil
• onions
• pomfret
• potatoes
• chopped basil
• ginger
• rosemary leaves
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients. Remove the belly of a fresh pomfret and wash it, slice a potato into slices, chop onions, ginger, etc. and set aside.

   

2. 2 Make a few slits on the fish, marinate with a small amount of ginger, garlic salt and chili sauce,

   

3. 3 Add cooking wine and light soy sauce and continue marinating for 20 minutes.

   

4. 4 When the marinated fish is out of juice, add the soaked potato slices into the marinated fish juice and mix well. Also preheat the oven.

   

5. 5 Line a baking pan with tin foil, then brush with a layer of olive oil, then put the potatoes covered with marinade into the baking pan, pour two tablespoons of oil and cooking wine, add some marinade, and bake at 180 degrees for 10 minutes.

   

6. 6 Take the potatoes out of the oven and flip them over, place the marinated fish on top of the potatoes, pour the marinated fish juice over them, and place in the middle rack of the oven to continue baking for 15 minutes.

   

7. 7 Take out the fish, add some rosemary leaves, mint leaves, chopped basil, etc., add a little Korean barbecue sauce, put it in the lower rack of the oven and bake for another 10 minutes.

   

8. 8 When it comes out of the oven, sprinkle some rosemary leaves and mixed vanilla powder. The Mediterranean style is in the taste of these herbs.

   

9. 9 Take it out of the pot and put it on the plate. First put the potatoes, then the fish, and pour on the grilled fish juice. It is delicious and exotic. Don't forget to eat potatoes. I didn't control the salt of the pickled fish well today. It was a little salty, but the taste of the potatoes was just right. The taste of the fish and the potato chips went well together.