Capture the deep, smoky resonance of an open flame—rain or shine. Your electric countertop grill isn't just an appliance; it's a flavour forge, essential for achieving those coveted, diamond-crisp char marks and that irreplaceable, outdoor aroma. The secret lies in the marinade overnight a fusion of herbs and potent spices. This slow saturation yields textures so meltingly tender they will convincingly transport you to a sun-drenched backyard barbecue, all from the comfort of your kitchen.
Ingredients
- 1kg Sea Bream Fillets
- spinach leaves
- 1 large unpealed garlic clove
- 2 red chillies
- 3-5 tbsp Olive Oil
- sea salt
- freshly ground black pepper
- Lakeland Irish Butter
- New potatoes to serve
Instructions
- Rub the olive oil over the bream and cook on a hot griddle plate for 5 minutes, turn over and repeat.
- Once the fish has been turned, top with spinach leaves.
- Grate garlic over the top then remove and plate.
- Slice the chillies and sprinkle over
- Season and serve.
- We recommend adding some new potatoes, boiled and tossed in warm butter.
