Grilled fish on the Silex grill

Ingredients (for 2 servings)

• 2 whole fish (e.g. sea bream, trout, salmon trout, approx. 300-400 g each)

  • Alternatively, fish fillets (salmon, pike-perch, cod, approx. 200–250 g per portion)

• 2–3 tablespoons olive oil

• 1 lemon, sliced

• 2 cloves of garlic, finely chopped

• Fresh herbs (thyme, rosemary, parsley)

• Salt and pepper to taste

Optional

• Chili flakes for spiciness

• Butter flakes for extra flavor

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preparation

1. Prepare the fish

1. Gut the fish if necessary (not required for fillets).

2. Rinse with cold water and pat dry.

3. Rub with olive oil , inside and out.

4. Season with salt, pepper, garlic and fresh herbs.

5. Place lemon slices inside the abdominal cavity (for whole fish) or on fillets.

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2. Prepare the Silex Grill

• Preheat the grill to medium to high temperature (approx. 200–220 °C).

• Optional: Lightly brush the grill plates with oil or use non-stick foil to prevent the fish from sticking.

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3. Grill fish

For whole fish:

1. Place the fish on the grill.

2. Close the lid and grill for 6-8 minutes (depending on thickness).

3. Carefully turn the fish over and grill for another 6-8 minutes .

For fillets:

1. Place the fillets skin-side down on the grill.

2. Close the lid and grill for 4–6 minutes , until the skin is crispy.

3. Carefully turn the fillets over and grill for another 2-4 minutes .

Tip: The fish is ready when the flesh easily comes away from the skin with a fork and is opaque inside.

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4. Serve

• Place grilled fish on a plate.

• Optionally garnish with lemon slices, fresh herbs or a drizzle of olive oil.

• Side dishes: Grilled vegetables, potatoes, rice or salad.

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Tips for Silex Grill

• Always pat fish dry before grilling , otherwise it will stick.

• Close the lid so that the fish cooks evenly and retains its juiciness.

• For more flavor: Place pats of butter on the hot fish before serving.

• Thinner fillets need less time, thicker fish may need a little longer.