GRILLED FISH WITH TANGERINE AND MARJORAM

Ingredients: 4 servings

2 whole large fishes, such as branzino, or sea bass, cleaned

2 tangerines or small oranges, peeled, seeded, sliced

12 sprigs fresh marjoram

1 tablespoon marjoram leaves

Extravirgin olive oil, salt and black pepper as needed

 

Preparation:

Prepare a medium-hot fire in a grill, or heat a gas grill to medium-high. Make 2 or 3 diagonal slices on each side of fish, seasoning skin and cavity with salt and pepper. Stuff each fish with 6 herb sprigs and half of the tangerine slices. Rub each fish with oil. Grill fish until skin no longer sticks (3/5 minutes). Transfer to platters and garnish with marjoram leaves and remaining tangerine segments. You can serve this fish with roasted potatoes flavoured with fresh marjoram (and garlic, if you like it)