Grilled gilthead sea bream with a side dish of spinach, chicory and new potatoes

Today is a clean Wednesday and it is customary to eat a fasting meal, i.e. fish and chard. Our most common and favorite dish. Since we couldn’t find the chard, I spotted spinach and chicory, so I decided to try cooking it the way I make chard and potatoes. I have to say we were thrilled by the combination!

Preparation steps

Clean the gilthead sea bream from the scales and entrails, wash them, salt them inside and out, pour over the olive oil, in which you have put the chopped fresh spices, leave them for about half an hour in the cold.
For the side dish, peel the potatoes, cut them into cubes, place in a steaming bowl.
When the potatoes are almost done (check with a fork how soft they are), add the cleaned and washed fresh spinach, and the chicory, cleaned of the outer leaves and cut into circles about 1cm thick.
Fry the fish on a heated electric or ordinary grill on both sides, sprinkle it with rosemary, parsley and fresh oregano. Drizzle it with the oil in which it was marinated.
When all the vegetables are cooked, season it with olive oil, finely chopped garlic and salt.
Place on plates and serve hot.

Serving

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