Absolute "must have" spring-summer-autumn and winter seaside cuisine. This time in summer. You called for a good company, the maestro came to you, you got the bokun 'lada, got the top fish and the wine decided to have a lunch that every guest would remember.
Preparation
First
Brush the fire, peel, peel and soak them with vegetable oil.
... and until the fire breaks, prepare the fish.
Second
Clean the fish well from the shells, the inside and the groin. Dirt it well (you can use cookie hammers) so that the skin does not stick to grayling and remain intact and crunchy.
Third
Pour and pepper from outside and inside, soak it with oil, and put half the garlic and rosemary sauce in the bowel.
Extract excess oil from the fish so that the oil does not burn, burns, and the gorilla fish.
4th
Lay off, cover and skim the fish with chopped parsley, garlic, olive oil and lemon that will pour fish after roasting and give it extra flavor and juicy.
5th
15 minutes before frying the fish, put the peas on the grate to warm it well. The fire must be minimal or it can not be fish without gorilla. When everything is ready to place the fish and bake on one side and on the other until it is finished.
6th
Place it on a bowl and pour it with sauce.
serving
Serve warmly with the appetite as desired and mandatory with a glass of good wine because the fish must swim three times: in the sea, in the oil and in the wine. :) Good to you!
ingredients
orada / brancin / other fish for gradele
olive oil
vegetable oil
garlic
rosemary
Kotany pepper with garlic
salt
parsley
lemon
