Choose a fresh fish, scale and clean it well. Season it to your taste with a mixture of salt and pepper (1 and 3) and lemon juice.
Clean your grill well, moisten with oil so that the fish does not stick while cooking.
While heating your charcoal, cut the unpeeled potatoes into slices of approximately 1 cm.
Cut the bell peppers into slices as well, with the red and green ones being a bit wider than the yellow one. (between 0.7 and 1.3 cm). Cut the zucchini into small diced pieces.
Preheat the oven to 180º. Place the sliced potatoes on a baking tray with a little oil to prevent sticking, add salt and rosemary on top. (5 to 7 sprigs per piece).
In another tray, place the zucchini pieces with the rings of bell peppers, previously with oil and a little water. 1 teaspoon of salt.
When the center of the potatoes is soft, take them out of the oven and fry them in 100 g of melted butter on the sides that don't have skin.
Now that you’ve buttered your potatoes, you can cook your fish on the grill, as it cooks quickly. Approximately 15-20 min.
Brush oil on the fish and place it on the grill, watch and turn it often so it doesn’t stick. Once you can insert a fork without resistance, you can assume your fish is cooked.
Prepare the meuniere sauce with 100 g of butter, juice of one lemon, chopped parsley, salt, and pepper to taste. Once the fish is served, cover it with this sauce.
Serve the bell peppers and zucchini pieces as a side dish to the plate. Add black olives for decoration.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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