Rezeptidee - Gegrillte Renke

This elegant dish combines the delicate flavor of grilled whitefish with the comforting warmth of pan-fried rosemary potatoes, complemented by a refreshing lemon-parsley oil dip. It captures the essence of German/European cuisine, perfect for a sophisticated main course.

Ingredients

🐟 4 Fresh whitefish Renken
🥔 1 kg New Potatoes
🌿 2-3 tablespoons Rapeseed Oil
🌿 1 sprig Fresh Rosemary
🧂 Salt
🌶️ Black Pepper
🍋 1 Organic Lemon
🌿 1 handful Flat-leaf Parsley
🍇 2 tablespoons Dried Cranberries
🫒 100 ml Olive Oil

Instructions

1- Prepare the Potatoes:

Wash the new potatoes thoroughly. No need to peel them.
Cut the potatoes into approximately 2 cm cubes or wedges.
Heat rapeseed oil in a non-stick frying pan over medium heat.
Add the potato cubes and a sprig of rosemary to the pan. Season with salt and pepper.
Fry, turning occasionally, until golden brown and cooked through (about 15-20 minutes).

2- Prepare the Fish:

Clean the whitefish and pat dry with a paper towel.
Generously season the inside cavity of each fish with salt.
Stuff the cavity with lemon slices and flat-leaf parsley.
Place the fish into grilling baskets. Drizzle olive oil over them.

3- Prepare the Lemon-Parsley Oil Dip:

Wash and zest the lemon. Remove the white pith and finely chop the segments.
Chop the parsley.
Combine lemon pieces, zest, parsley, and cranberries in a bowl.
Add olive oil, then season with salt and pepper. Mix well.

4- Grill the Fish:

Preheat the charcoal grill until coals are covered with a white layer of ash.
Place fish in grilling baskets onto the grill.
Grill for 12-16 minutes, 6-8 minutes per side, until fish is opaque and flaky.

5- Serve:

Remove fish from grill and baskets.
Serve immediately with rosemary potatoes and lemon-parsley oil dip.

Prep Time: 15-20 minutes
Cook Time: Total 27-36 minutes
Total Time: 30-40 minutes
Servings: Serves 4
Calories per Serving: Approx. 400-450
Equipment: