Mediterranean barbecue enjoyment with a fine citrus note
An elegant fish dish that combines the fresh power of lemon with the fine texture of sea bream. The grilling method gives it a delicate smoky aroma, while the lemon leaf coating provides wonderfully fragrant essential oils. Ideal for summer evenings on the terrace or as a light dinner with Mediterranean flair.
Ideal wine pairing: Albariño (Rías Baixas DO, Spain)
Albariño from the Rías Baixas DO in north-western Spain is the perfect accompaniment to this aromatic and delicate dish. The wine has an invigorating acidity, salty minerality and floral notes that harmonize perfectly with the lemony freshness of the dish and the delicate grilled aroma of the sea bream. Its fruity aromas of citrus, white peach and green apple complement the essential oils of the lemon leaves and emphasize the fish’s proximity to the sea. In addition, its lively texture ideally balances the subtle fat of the fish.
Further suitable wine recommendations
Vermentino di Gallura DOCG (Sardinia, Italy)
In addition to typical citrus notes, this Vermentino also offers fine herbal nuances and a slightly salty minerality, which go excellently with grilled sea bream. Its slight bitter note on the finish harmonizes with the lemon zest and grilled character.
Assyrtiko (Santorini PDO, Greece)
With its vibrant acidity and volcanic minerality, this white wine is an excellent partner. The aromas of lemon zest, flint and sea salt authentically reflect the character of the dish.
Sauvignon Blanc (Sancerre AOC, Loire, France)
An elegant Sauvignon with freshness, finesse and aromas of gooseberry, lime and freshly cut grass. Its crisp structure and minerality wonderfully capture the citrus notes of the marinade.
Fiano di Avellino DOCG (Campania, Italy)
A slightly more complex, nutty white wine with aromas of mandarin, honeydew melon and roasted herbs. The texture harmonizes with the soft fish structure, while the fruit aromas form an exciting contrast to the citrus notes.
Txakoli (Getariako Txakolina DO, Basque Country, Spain)
Lightly sparkling, slender and salty – an ideal summer wine with animating freshness. The delicate tingle goes wonderfully with grilled sea bream and emphasizes the maritime component of the dish in a modern way.
The recipe:
Dorade Royal in Zitronenblatt gegrillt
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Fischzange oder Grillgitter
- 1 Küchengarn
- 1 Küchenpinsel
Ingredients
Fisch & Marinade
- 2 küchenfertige Doradenfilets à ca. 150 g, mit Haut
- 2 große frische Zitronenblätter oder zur Not Bananenblätter
- Saft und Abrieb von 1 Bio-Zitrone
- 2 EL hochwertiges Olivenöl
- 1 kleine Knoblauchzehe fein gehackt
- Salz & Pfeffer
Zum Servieren
- Fleur de Sel
- Zitronenspalten
- Frische Kräuter z. B. glatte Petersilie oder Thymian
Preparation
Fisch marinieren
- Doradenfilets waschen, trocken tupfen und mit Zitronensaft, Zitronenabrieb, Olivenöl, Knoblauch, Salz und Pfeffer marinieren.
- 10–15 Minuten kühl ziehen lassen.
Grillen & Servieren
- Filets in die Zitronenblätter wickeln und mit Küchengarn fixieren.
- Grill (oder Grillpfanne) vorheizen und die Päckchen ca. 6–8 Minuten pro Seite grillen.
- Auspacken, mit Fleur de Sel und Zitronenspalten servieren.
Empfohlene Beilagen
- Rosmarinkartoffeln vom Grill
- Fenchel-Orangen-Salat
- Baguette mit Kräuterbutter
