Grilled Whole Fish With Italian Bread Salad

Ingredients

For the bread salad:

• 1½ cup Cherry Tomatoes
• ½ Onion , medium
• 1 Italian Pepper , large
• 4 Garlic Cloves
• Sourdough Bread or French Baguette
• 8 Asparagus Stalks , ends trimmed (optional)
• 3-4 tbsp Extra Virgin Olive Oil

For the Grilled Fish:

• 2 Medium Whole Fish , cleaned (about 0.77pound/350g each) - I recommend Sea Bream or Sea Bass
• 1 Lemon
• Garlic Cloves
• Salt and Pepper to taste
• 2 tbsp Extra Virgin Olive Oil

Instructions

The Salad:

1. Slice the bread and grill it to your liking. Once done, let it cool down, tear into bite size pieces and place in a bowl.
2. Cut the onion into rings, peel garlic and cut in halves (if you have large cloves). Cut the pepper, asparagus and slice tomatoes in halves. Throw all of these onto a baking sheet/pan/tray and drizzle with olive oil. Season with salt & pepper. Place it on your grill and cook to your liking. Tomatoes will be the first ones ready. If you don’t like them mushy – add them to your baking sheet later.
3. Grilling the veggies will take about 5 minutes. Once done, take it off of the grill and stir in the bread pieces. Drizzle some extra olive oil over, if you like.

The Fish:

1. Open the cavity a bit more using a knife. This way you can season the fish better. Peel the garlic cloves and crush them using a garlic press. Now mix garlic with olive oil.
2. Season the skin and cavity with salt and pepper. Rub the whole fish inside and out with olive oil & garlic mixture. Insert a few slices of lemon inside the cavity.
3. Grill for 4-5 minutes per side or until cooked through. The flesh should be juicy and the skin crispy.
4. Serve on a bed of Italian bread salad.
5. Enjoy!