Grilled red sea scorpion fish with seafood fideua and vegetable snack

• Previous elaborations of fish. 150 g for each portion.
• Vegetable snack:
  • Peel and cut the potatoes.
  • Cut the courgette and the tomato into slices.
  • Place the par boiled potatoes on a greased baking sheet making a layer. Put a layer of cougette over the potatoes, and over the courgettes, a layer of tomatoes. Grease slightly the surface and place into a hot oven, until cooked.
• For the fideua:
  • Defrost the mussels.
  • Cook the fideua with water and salt, and set aside.
  • Prepare an American sauce.

PLATING UP

• Grill the seasoned fish on a griddle.
• Heat up the fideua with the mussels and the American sauce.
• Place the hot fish on a plate; place the potato, courgette and tomato snack next to it and finally the fideua.
• Sprinkle chopped parsley as desired.