Ingredients
salt, to taste
1 garlic clove, peeled
8 -10 slices bacon
2 tablespoons olive oil
1 sprig fresh rosemary
Method
Sources
📖
Recipe1M+
dataset
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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wash fish inside and outside, pat dry with paper towels. sprinkle salt into stomach cavity. cut the garlic into slices. staff the garlic and rosmarin into stomach cavity. wrapped the bacon slices around the fish, overlapping slightly. only head and tailfin should be visible. you can store the prepared fish for several hours in the fridge. remove at least 30 minutes before grilling. brush a grill pan with olive oil and put 2 rosemary sprigs into the pan to flavor the oil. place fish in pan. put it on medium hot grill. grill fish on each side for about 6 minutes. brush fish with oil if it looks dry. serve immediately.