For the sea bream:

1 Royal sea bream, approx 2.2–3 pounds

1 organic lemon

4 sprigs of thyme

2 sprigs of rosemary

1 tsp coarse salt

1 tsp lemon pepper

½ tsp brown cane sugar

5 fl oz (150 ml) Bitburger Premium Pils

 

For the vegetables:

1–2 red onions

1–2 mixed peppers

2 tomatoes

1 cup (200 g) mixed cocktail tomatoes

Few sprigs of rosemary and thyme

5 fl oz (150 ml) Bitburger Premium Pils

Juice of ½ organic lemon

1 cup (200 g) herb salad leaves

12/3 fl oz (50 ml) olive oil

Equipment:

Cooking twine for tying

Flame-resistant ceramic dish or grill pan

Preparation:

1. Prepare the barbecue (approx. 350°F–400°F with lid) for medium to high indirect heat.
    
2. Scale the sea bream (if not already done) and cut off the fins. Make shallow incisions on the outside. Cut the lemon into slices and place them with the herbs in the belly of the sea bream. Use the kitchen twine to tie up the fish. Grind salt, pepper, and sugar in a mortar and season the fish with it.
    
3. Preheat the ceramic dish or grill pan for a few minutes. Add oil to the pan and grill the fish with the lid closed for about 15–20 minutes, turning once.
    
4. Peel the onions in the meantime, cut them into long slices, and add them to the fish. Wash, deseed, and clean the insides of the peppers before cutting them into thin wedges. Slice the tomatoes in half, remove the stem, and dice into cubes. Cut the cocktail tomatoes in half. Remove the herb leaves from their stalks and chop them finely. Season the ingredients with salt.
    
5. Once the fish has been turned, add the vegetables, pour in the beer, and grill everything together. Finish with a drizzle of olive oil and lemon juice.
    
6. Wash the salad and pluck the leaves. To plate the dish, first serve the vegetables with the broth, place the fish fillet on top, and finally, garnish with salad.