- several carcasses of sea bass, without head, cleaned of entrails and scales
- olive oil
- a handful of mint leaves and rosemary
- freshly ground black pepper and sea salt
- Chive
- half a chili pepper
We need peeled, washed and wiped dry fish carcasses. In a separate bowl, mix some of the chopped mint leaves and rosemary, squeeze out a clove of garlic, crumble the chili, add olive oil, sea salt and freshly ground black pepper. Leave for 5-10 minutes to infuse.
At this time, we put fresh mint leaves and rosemary in the belly of the fish. You can add more favorites: marjoram, thyme.
We rub the fish completely with the resulting mixture of herbs and oil, put it on a grill on the coals. The average fish is cooked for about 20 minutes.
If the carcass is thick, inside the fish is not salty and not soaked with herbs, watch out.
We need peeled, washed and wiped dry fish carcasses. In a separate bowl, mix some of the chopped mint leaves and rosemary, squeeze out a clove of garlic, crumble the chili, add olive oil, sea salt and freshly ground black pepper. Leave for 5-10 minutes to infuse.
At this time, we put fresh mint leaves and rosemary in the belly of the fish. You can add more favorites: marjoram, thyme.
We rub the fish completely with the resulting mixture of herbs and oil, put it on a grill on the coals. The average fish is cooked for about 20 minutes.
If the carcass is thick, inside the fish is not salty and not soaked with herbs, watch out.
