Portuguese-style grilled leerfish with olive oil, garlic, and coarse salt

Ingredients

• 1.6 kg Leerfish (whole, gutted and scaled, about 400 g each)
• 100 ml Extra-virgin olive oil
• 6 cloves Fresh garlic cloves
• 2 tbsp Coarse sea salt
• 2 pieces Lemon (for serving)

Method

1. Prepare the fish: scale, gut, and rinse the leerfish under cold water. Dry them thoroughly with paper towels. Score the skin with 3 or 4 diagonal cuts on each side, down to the bone, to ensure even cooking.
2. Salt generously: rub the coarse salt over the entire surface of the fish, including the cavity and the cuts. Let stand for 10 minutes at room temperature so the salt can penetrate slightly.
3. Prepare the garlic oil: peel and crush the garlic cloves with a knife, or use a garlic press. Mix them with the olive oil in a bowl. Set aside.
4. Grill the fish: heat a charcoal or gas grill to medium-high, about 200-220 °C. Lightly oil the grate with a little olive oil. Add the fish and cook for 6 to 8 minutes per side without moving them, until the skin is crisp and lightly charred in places. The flesh should flake easily with a fork and be opaque all the way to the bone.
5. Serve: arrange the fish on a serving platter. Drizzle generously with the garlic olive oil. Sprinkle with an additional pinch of coarse salt if desired. Serve with lemon wedges immediately.

Nutrition

Per serving

Energy

627.3 kcal

Protein

80.82 g

Carbohydrate

6.79 g

Fat

31.16 g

Fibre

2.11 g

Calcium

7.47 mg

Iron

0.15 mg

Magnesium

6.25 mg