Ristorante Al Deserto
Ingredients and quantities

Quantities for 4 people:

  • 1kg mixed fish, such as European sprat, sardines, mackerel, whiting, mullet (or whatever there is)
  • Sangiovese red wine vinegar
  • breadcrumbs
  • rosemary
  • garlic
  • salt and pepper

Mixed grilled oily fish

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Clean the fish well, gut, scale and dry thoroughly. Prepare the aromatic coating by mixing the breadcrumbs with the chopped rosemary and garlic, salt, pepper and seed oil. Toss the fish in plenty of coating and place on a red-hot grill. In the meantime, pour some red wine vinegar in a pan and cover it with a sheet of baking paper. Once cooked, place the fish in the pan and cover with a lid (we recommend leaving the pan on the grill for a few minutes to allow the vinegar to evaporate). Serve the fish in the pan whilst still piping hot.

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