- 4 char, approx. 300 g each, ready to cook
- 4 handfuls of mixed herbs, such as
- blooming oregano, rosemary, thyme
- 1 orange
- 5 cloves garlic
- 4 tbsp. olive oil
- 4 tbsp. fennel seeds
- 400 g coarse salt
Preheat the grill. Rinse the herbs and shake them dry. Wash the orange with hot water and rub dry. Roughly grate the orange or peel off with a zestzer. Squeeze out the juice. Peel off the garlic and slice it. Rinse off the fish and pat dry. Brush lightly with oil, drizzle with orange juice, lightly salt and pepper inside and out. Fill with about half of the herbs and garlic. Spread the remaining herbs and garlic slices on the fish and tie with kitchen string. Sprinkle the fennel seeds on it.
Sprinkle four small grill sheets (or a large one) with salt and place the fish on top. Cook on the sheets on the hot grill for approx. 15 minutes, turning once. Then allow to cool briefly and serve.
Determine the degree of cooking with a whole fish by looking at the dorsal fin. If it can be pulled out easily, remove the fish from the grill and enjoy!