Grilled whole dorada with red cabbage salad

JUHISED

• SAMM 1 Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side..
• SAMM 2 Mix together the marinade- olive oil, pressed garlic clove, pepper and thyme or rosemary.
• SAMM 3 Rub the sea salt evenly all over the fish, into the incisions and cavity as well. Then rub in the marinade the same way.
• SAMM 4 Turn on the oven to 200C. Let the fish sit on the counter top and marinade at least 30minutes, if possible.
• SAMM 5 Grill the fish on upper reck with grill regime about 20 minutes (or an a grill),a until nice and crispy. white fish cooks so fast that it is not necessary to flip it over in the oven.
• SAMM 6 Transfer the fish to a platter and let it stand until you make the salad.
• SAMM 7 For the salad mix together shredded red cabbage and sour cream or mayonnaise and season it.
• SAMM 8 Drizzle some olive oil sauce from the pan to the fish, add salad aside and serve.
• SAMM 9 *Around 300g whole fish makes about 200g skin-off filet.