gilt head sea bream
Panfried seabream with salsa verde
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Simple, quick and tasty fish course - serve with cannellini bean mash, with drizzled salsa verde and olive oil. Known in Italian as filetto di orata ccon salsa verde.
Servings
4
Prep Time
10min
Cook Time
5-7min
Servings
4
Prep Time
10min
Cook Time
5-7min
gilt head sea bream
Panfried seabream with salsa verde
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Simple, quick and tasty fish course - serve with cannellini bean mash, with drizzled salsa verde and olive oil. Known in Italian as filetto di orata ccon salsa verde.
Servings
4
Prep Time
10min
Cook Time
5-7min
Servings
4
Prep Time
10min
Cook Time
5-7min
Ingredients
Servings:
Units:
Instructions
  1. Prepare the salsa verde by combining and blending all the ingredients together in a food processor. Adjust the seasoning to taste and set aside.
  2. Cut each fillet into three, season with salt and pepper and lightly flour, tapping off the excess. Heat the oil in a large frying pan over a medium heat and place the fillets in the pan, skin side down. Cook for 3 minutes until the skin is crispy. You may need to press each fillet down slightly, as the skin contracts on cooking.
  3. Carefully turn each fillet over and cook for a further 2 minutes. You may need to extend the cooking time for thicker fillets, but take care not to covercook; the fish should be firm to the touch, but not dry.
  4. To serve; place a portion of cannellini mash in the centre of warmed plates, layer three pieces of fillet on top and drizzle with the salsa verde and a little olive oil Serve immediately.
Recipe Notes

© This recipe is courtesy of La Cucina Caldesi. The Italian Cookery School. http://caldesi.com/la-cucina-caldesi/

title
Title Text
title Title Text
Powered byWP Ultimate Recipe
FacebookTwitterPinterestGoogle+