Rosemary Grilled Sea Bream

Ingredients

• 500 g sea bream (cleaned, ready to cook, about 2 fish)
• Salt
• Pepper
• 1 Garlic clove
• 2 shallots
• 4 sprigs Rosemary
• 5 tbsp olive oil
• 1 small organic lemon
• 80 g lamb's lettuce (1 bunch)
• 10 g chervil (0.5 bunch)
• 10 g Dill (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 1 apple
• 0.5 bunch radishes
• 40 g sprouts (e.g., radish or turnip sprouts)
• 3 tbsp balsamic vinegar
• 1 tsp Mustard
• 1 tsp Honey
• edible violet flower

Instructions

1. 1.

   Clean the sea bream inside and out, pat dry. Season all sides with salt and pepper.

2. 2.

   For the stuffing, peel and finely dice garlic and shallots. Wash and dry rosemary sprigs. Place garlic, shallots, and rosemary into each fish's cavity and close the openings with two toothpicks. Brush each fish with 1 tbsp oil and place in a grill basket.

3. 3.

   Peel the lemon, pat dry, slice thinly, and arrange on top of the fish. Close the grill basket, set it on a hot grill grate, and grill for 15–20 minutes, turning once.

4. 4.

   In the meantime wash and dry lamb's lettuce, chervil, dill, and parsley. Remove leaves from chervil, dill, and parsley, mix with lamb's lettuce, and serve on four plates.

5. 5.

   Peel, wash, core, and slice the apple into sticks. Clean, wash, and slice radishes. Rinse sprouts and drain well. Distribute apple, radish, and sprouts over the salad.

6. 6.

   Whisk balsamic vinegar with mustard, honey, and remaining oil. Season with salt and pepper, pour over the salad, and garnish with violet flowers. Plate the fish with the salad.