Sea bass | Thyme | Cherry tomatoes
4 persons | Kamado, Fish and shellfish | Fish | Main dish
Prep time
15 min
15 min
Cook time
15 min
15 min
Total time
30 min
30 min
Preparation
-
Start by halving the cherry tomatoes and removing the hard stalks of the thyme.
-
Then rub the sea bass with olive oil, including the belly cavity. Then season the sea bass with Japanese Smoked Salt, Japanese Szechuan Pepper and the Fish rub and place the thyme and tomatoes in the belly of the fish.
-
Now place the fish in the disposable grid and place it on the standard grill. Grill the fish for about 5 minutes, turning the fish halfway through using an extra disposable grill. Finally, finish the fish with lime juice.
Tip: Lemon thyme is a great addition in this recipe.
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Ingredients
- 1 whole sea bass, cleaned
- a handful of (lemon) thyme
- 50 gr cherry tomatoes, halved
- olive oil
- EldurApi Fish rub
- 1 lime
- YAKINIKU Japanese Szechuan Pepper
- YAKINIKU Japanese Smoked Salt
