Gennaro's Gorgeous Grilled Fish With Pesto Dressing

hi lovely people of foodtube when I

hi lovely people of foodtube when I gonna cook it for you today

gonna cook it for you today

gonna cook it for you today and for me lamb buco with pesto in Malta

and for me lamb buco with pesto in Malta

and for me lamb buco with pesto in Malta so fresh is so wonderful blombo Greece’s

so fresh is so wonderful blombo Greece’s

so fresh is so wonderful blombo Greece’s local fish aha

local fish aha

local fish aha but don’t forget you can use the sea

but don’t forget you can use the sea

but don’t forget you can use the sea bass sea bream sardine macro almost too

bass sea bream sardine macro almost too

bass sea bream sardine macro almost too kind of fish the book is the fish long

kind of fish the book is the fish long

kind of fish the book is the fish long you have enough nice and fresh fish is

you have enough nice and fresh fish is

you have enough nice and fresh fish is incredible

incredible

incredible first of all let’s make a pistol this is

first of all let’s make a pistol this is

first of all let’s make a pistol this is a kind of inflation marinade here I’m

a kind of inflation marinade here I’m

a kind of inflation marinade here I’m gonna use mint parsley garlic up

gonna use mint parsley garlic up

gonna use mint parsley garlic up straight in little chilly I’m gonna use

straight in little chilly I’m gonna use

straight in little chilly I’m gonna use a Rebeck 1/2 + lemon zest yes I’m gonna

a Rebeck 1/2 + lemon zest yes I’m gonna

a Rebeck 1/2 + lemon zest yes I’m gonna use a little bit over lemons as well

use a little bit over lemons as well

use a little bit over lemons as well squeeze about half lemon ah I strong I

squeeze about half lemon ah I strong I

squeeze about half lemon ah I strong I am

am I can’t believe in anyone I’ll ask how

I can’t believe in anyone I’ll ask how

I can’t believe in anyone I’ll ask how old I am now I won’t give it my age no

old I am now I won’t give it my age no

old I am now I won’t give it my age no way at all now Maltese olive oil let it

way at all now Maltese olive oil let it

way at all now Maltese olive oil let it go let it go let it go let it go i skirt

go let it go let it go let it go i skirt

go let it go let it go let it go i skirt dan capers make sure you taste it first

dan capers make sure you taste it first

dan capers make sure you taste it first if it’s too salted put them inside water

if it’s too salted put them inside water

if it’s too salted put them inside water and make sure that they’re loose it’ll

and make sure that they’re loose it’ll

and make sure that they’re loose it’ll be the salt I’m going to use and full of

be the salt I’m going to use and full of

be the salt I’m going to use and full of this one what actually the flavor of a

this one what actually the flavor of a

this one what actually the flavor of a cape is disco salt in it don’t forget

cape is disco salt in it don’t forget

cape is disco salt in it don’t forget capers grow by the sea so in a way when

capers grow by the sea so in a way when

capers grow by the sea so in a way when the sea bream the winked of the sea

the sea bream the winked of the sea

the sea bream the winked of the sea comes on waiver the lovely capers catch

comes on waiver the lovely capers catch

comes on waiver the lovely capers catch them all it keeps the flavor themself

them all it keeps the flavor themself

them all it keeps the flavor themself it’s all fantastic last not the list

it’s all fantastic last not the list

it’s all fantastic last not the list anchovies yes all going don’t be afraid

anchovies yes all going don’t be afraid

anchovies yes all going don’t be afraid I just can’t believe it then you get all

I just can’t believe it then you get all

I just can’t believe it then you get all those together and you start to mix it

those together and you start to mix it

those together and you start to mix it don’t worry if they won’t break more

don’t worry if they won’t break more

don’t worry if they won’t break more makes it like a pistol

makes it like a pistol

makes it like a pistol now yes go lovely feel it

now yes go lovely feel it

now yes go lovely feel it Oberlin polka look at that beautiful I’m

Oberlin polka look at that beautiful I’m

Oberlin polka look at that beautiful I’m gonna do two actually season a bit just

gonna do two actually season a bit just

gonna do two actually season a bit just a little bit then put them in together

a little bit then put them in together

a little bit then put them in together get the other side little paper right

now you make sure the griddle it is

now you make sure the griddle it is extremely hot olive oil you only need a

extremely hot olive oil you only need a

extremely hot olive oil you only need a little bit just to wipe the fish not and

little bit just to wipe the fish not and

little bit just to wipe the fish not and you turn them to the other side and then

you turn them to the other side and then

you turn them to the other side and then you only only need a little highly yes

you only only need a little highly yes

you only only need a little highly yes no no yes no no you can see that is not

no no yes no no you can see that is not

no no yes no no you can see that is not and the oil because the whole look it up

and the oil because the whole look it up

and the oil because the whole look it up it’s on the fish get a fish one always

it’s on the fish get a fish one always

it’s on the fish get a fish one always with a skin done to you can see the

with a skin done to you can see the

with a skin done to you can see the lovely line on the fish we just cooked

lovely line on the fish we just cooked

lovely line on the fish we just cooked to one side but do not over cooking now

to one side but do not over cooking now

to one side but do not over cooking now slowly you turn it don’t worry if the

slowly you turn it don’t worry if the

slowly you turn it don’t worry if the skin is broke a little bit you cook the

skin is broke a little bit you cook the

skin is broke a little bit you cook the other side look at a lovely pistol just

other side look at a lovely pistol just

other side look at a lovely pistol just brushing on top the anchovies the garlic

brushing on top the anchovies the garlic

brushing on top the anchovies the garlic the chili the capers incredible all this

the chili the capers incredible all this

the chili the capers incredible all this adds to the flavor at this stage the

adds to the flavor at this stage the

adds to the flavor at this stage the fish is cooked

fish is cooked

fish is cooked oh my mind soon as it come out and

oh my mind soon as it come out and

oh my mind soon as it come out and either this pace to the game thought oh

either this pace to the game thought oh

either this pace to the game thought oh wow Wallach Anna look at that yes now

wow Wallach Anna look at that yes now

wow Wallach Anna look at that yes now you leave him for the rest

mortise rocket it’ll be the salt olive

mortise rocket it’ll be the salt olive oil squeeze a nice with a lemon inside

oil squeeze a nice with a lemon inside

oil squeeze a nice with a lemon inside just quick mix it and this is grilled

just quick mix it and this is grilled

just quick mix it and this is grilled lamb polka with pistol and a wild rocket

from there to here to here so delicious

from there to here to here so delicious is the flavor of the sea it is fun does

is the flavor of the sea it is fun does

is the flavor of the sea it is fun does steel go don’t forget if you want to see

steel go don’t forget if you want to see

steel go don’t forget if you want to see me more cook this dish fish meat dessert

me more cook this dish fish meat dessert

me more cook this dish fish meat dessert subscribe is free Jamie Oliver food Tube

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Gennaro’s Gorgeous Grilled Fish With Pesto Dressing

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