Combine one tablespoon of Vegeta spice with olive oil and mix until blended. Rub into the fish' skin.
Place the fish on a hot grill and grill until done, basting with a rosemary sprig dipped into the olive oil and Vegeta and rub the fish.
Meanwhile, prepare the pesto. Finely mince the garlic, add chopped up flat parsley leaves and combine until blended.
Boil the jacket potatoes, allow to cool briefly, peel the skin and slice them. Add sliced spring onions to the potatoes, drizzle with olive oil and aceto balsamico, and toss.
Sprinkle some parsley and garlic pesto on grilled fish, drizzle with olive oil and serve the fish with the potato salad.
To prevent the fish from sticking to the grill, brush with olive oil before grilling and use two spatulas to turn the fish over.
Always add some salt to the water before boiling the potatoes because salt brings out the sweetness of the potato. Potatoes boiled in unsalted water taste bland.