Grilled cod with prawns

Have a fishy day outdoors. An assortment of sea fish and seafood fried over an open fire is a great alternative to meat kebabs at a country party.

Ingredients

• 700 g loina cod (or fillet)
• 700-800 g large shrimps without a head or 1 kg with a head
• 1 large bunch of parsley
• 2 lemons
• 4 cloves of garlic
• olive oil
• salt, white pepper
• white bread for serving

Directions

1. Cut the cod into medium pieces, season with salt and pepper, pour over with oil. Peel the shrimp from the shell (tails and heads, if any, leave), cut along the center of the back, remove the dark intestinal vein. Season the shrimp with salt, pepper and oil.
2. Light the coals (they should burn through well and be covered with white ash) or heat up the grill.
3. Chop the parsley very finely. Crush and peel the garlic, place on top of the parsley and chop everything together.
4. Wash the lemons with a brush, dry, rub the zest with a fine grater, squeeze the juice from the lemons. Add zest to parsley with garlic, salt and pepper. Mix juice with olive oil 1: 1.
5. Make shallow, portioned "baskets" out of a triple layer of foil. Spread the shrimp and fish mixture over them, place on the wire rack and cook on high charcoal for 7-10 minutes. Dip slices of bread lightly in the liquid formed in the baskets (you can additionally sprinkle the bread with butter) and fry over coals, 30 sec.
6. Spoon the parsley seasoning over the finished platter. Serve the lemon juice and olive oil mixture separately with toasted bread.