Ingredients for 2 people:
- 400 g. of fish
- two cloves of garlic
- a dried tomato
- salt
Preparation:
This simple and poor dish is based on a few ingredients, including fish, garlic, sun-dried tomatoes and salt, but their quality is essential to ensure the success of the dish. Therefore, it is important to use high quality natural ingredients to get a delicious dish.
To start, it is necessary to carefully clean the fish, removing the dorsal and ventral fins, but keeping the rear one. Subsequently, eviscerate the fish by opening the belly with scissors and freeing it from the gizzard. Wash the inside of the fish well.
Then finely chop the garlic and dried tomato and place them inside the bellies after having drained them well.
To cook the fish, prepare the embers by burning logs of wood for 20 minutes. Then prepare a bed of hot coals and place the fish on the grill and cook them, browning them on both sides.
After cooking the fish, proceed with the marinade for an hour. For the marinade, use a liter of warm water with 50 gr. of salt, a clove of minced garlic and a drizzle of oil.
Finally, serve the warm fish in a serving dish after having drained them from the marinade. This procedure is simple and can be used for many small fish, such as sea bream, sea bass, bream and mullet.
To harmoniously complete this tasty dish and to enhance the savory flavours, it is advisable to accompany the dish with a fresh white wine, such as a good Vermentino from Sardinia or a Verdicchio from the Marches.
Enjoy your meal!
