Grilled Sea Bream with Mandarins and Marjoram

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can, of course, use dried marjoram as well; in that case, the amount should be about two tablespoons—one for each fish.

Ingredients

Marjoram - 1 bunch
Dorado - 2 pieces
Mandarins - 2 pieces
Olive Oil - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the grill well. On the gutted fish fillets, make three deep diagonal cuts on one side, spaced about 2–3 cm apart. Rub the skin and bellies with salt and pepper.

Step 2

Stuff each fish with four whole sprigs of marjoram and slices of one mandarin (make sure to distribute them evenly between the two fish). Thoroughly brush the dorade with olive oil on all sides.

Step 3

Grill for 3–4 minutes on each side, then transfer the fish to a serving platter and garnish with slices of the remaining mandarin, as well as sprinkle with leaves from the leftover sprigs of marjoram.