Sea bream with tomatoes and olives on the barbecue by Alexandre Hurson

Today, ti's an outdoor picnic with Alexandre Hurson, le King of the grill, and Opinel.

On the menu: sea bream fillets with tomatoes and olives on a 2CV transformed into a nomadic barbecue! In heart of the Haute-Marne contryside.

Ingrédients

  • 2 fillets of sea bream
  • Cherry tomatoes
  • Black olives
  • 1 lemon
  • Oregano
  • Salt
  • Olive oil

Number of persons:4

Préparation : 10 min.

Cuisson : 20 min.

Temps total : 30 min.

Knives used for this recipe

Etapes

1The Barbecue

Start your barbecue with our Mixx charcoal and briquettes of gastronomic quality®.

2Cutting

Slice cherry tomatoes and olives into thin slices. Cut the oregano into small pieces. Cut the lemon into slices of at least 1cm.

3Season the sea bream

Add a drizzle of olive oil to the sea bream, add a pinch of salt and sprinkle with oregano.

4Season the ingredients

Place the tomatoes and olives on the dorado fillets, add a drizzle of olive oil and oregano.

5The baking

Put the lemon slices on the barbecue grill and cook indirectly. Place the sea bream on top. Close the lid and cook for 20 minutes.

6Enjoy your meal!

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© SOLER