“Dorade with rosemary & lemon”


  • 1 dorade
  • 4 sprigs of rosemary
  • 1 lemon
  • 1 eggplant
  • 1 red onion
  • 1 sachet of potato wedges
  •  limes
  • 2 tablespoon Provincial spice mix
  • Olive oil
  • Pepper & salt


Fire up your Grandhall grill, turn it on high and close the hood. Meanwhile, lubricate the dorade with a little olive oil and salt. Cut slices of lemon and put them together with the dorade and the rosemary in the Grandhall fish clip. Cut beautiful slices of the aubergine, cut the red onion through the middle and the limes into segments. Mix the provincial herbs in a container with about 50 ml olive oil, this allows you between the vegetables, wedges and possibly. rub the dorade. Place the square Skillet on high heat on the side burner. When it is hot, you put a big splash of olive oil in it and the potato wedges with the lime wedges. When the BBQ has reached the temperature of 220 gr. do the dorade with the eggplant. Now set the BBQ to half-high position and close the lid. Make nice grill stripes on both sides of the aubergine and then place them on the top grill. Coat this with the provincial-olive oil mix and add pepper and salt to taste. The fish needs about 4 minutes on both sides with the lid closed. The potato wedges are ready in about 10 minutes. Spoon it occasionally. Add a bit of provincial olive oil, pepper and salt to both. Enjoy your delicious, juicy dorade!


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