Brazil

Sea bass weighing approximately 1kg

Butter

Cognac

Parsley and green onions

Lemon

Garlic

Salt

Black pepper

Sea bass on the grill

Tire as escamas do peixe, corte a cauda e as barbatanas, retire as vísceras, lave e escorra bem.

Remove the scales from the fish, cut off the tail and fins, remove the viscera, wash and drain well.

Tempere com sal, pimenta e limão. Se quiser, junte também um dente de alho amassado.

Season with salt, pepper and lemon. If you want, you can also add a clove of crushed garlic.

Coloque o peixe numa travessa funda e cubra com salsa e cebolinha. Regue com um pouco de óleo e deixe macerando durante duas horas, de vez em quando vire para pegar bem o sabor por igual.

Place the fish in a deep dish and top with parsley and chives. Drizzle with a little oil and leave to macerate for two hours, turning occasionally to get the flavor evenly.

Mais ou menos 10 minutos antes de colocar o peixe na grelha, tire-o do tempero e deixe escorrer bem.

About 10 minutes before putting the fish on the grill, remove it from the seasoning and let it drain well.

Coloque então sobre uma grelha quente. Arrume por cima a salsa e a cebolinha em que o robalo ficou macerando e asse-o de ambos os lados, tendo o cuidado de pincelar seguidamente com a manteiga derretida.

Then place on a hot grill. Arrange the parsley and chives in which the sea bass was macerating on top and roast it on both sides, taking care to brush with the melted butter.

Antes de levar à mesa, regue o robalo com um pouco de conhaque e ateie fogo.

Before taking it to the table, drizzle the sea bass with a little brandy and set it on fire.

Sirva logo acompanhado de batatinha palha.

Serve immediately with a side of potato chips.

Sea bass on the grill

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