Sea Bream from Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish (s) (sea bream)
- 3 lemon (s)
- 8 sprigs rosemary
- 8 cloves garlic
- Flour
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Descale the sea bream, gut it, wash it and rub it with the juice of a lemon. Then salt and pepper on all sides, including the inside.
- Cut the other two lemons into narrow wedges. Put the lemon wedges, rosemary sprigs and the cloves of garlic (squeeze the garlic lightly with the heel of your hand) into the sea bream and seal the belly with a toothpick. Slightly scratch the skin with a knife at an angle.
- Turn the stuffed sea bream in the flour and then fry on both sides in the hot olive oil. Then finish cooking at medium temperature with the lid closed. Depending on the size of the fish, this takes about 10-15 minutes.
- Grilled potatoes and Mediterranean vegetables go well with this.
- Or for the summer: the sea bream on the grill and simply serve with salad and ciabatta.
- I also only use ORGANIC lemons because they go into the fish with their peel.
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