Sea Bream in Pancetta Coat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g onion (s), halved, cut lenthways into thin strips
- 4 cloves garlic, finely chopped
- 4 sprigs oregano, cut
- 3 tablespoon olive oil
- 40 ml vermouth, (Noilly Prat) dry
- salt
- pepper
- sugar
- 4 fish (s), (sea bream)
- 150 g ham (pancetta), sliced
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of oil in a saucepan and sauté the onions and garlic over a medium heat for 5 minutes until translucent. Deglaze with the wormwood and season with salt, pepper and sugar. Cover and cook for about 15 minutes; 3 minutes before the end of the cooking time, add the sliced oregano.
- Thoroughly clean the sea bream, cut off the gills and all fins with scissors. Cut the fish twice at an angle up to the bones on each side, lightly salt and pepper on the inside and fill with the onion mixture. Wrap each sea bream with pancetta.
- Line a baking sheet with aluminum foil, brush it with oil and place the stuffed fish on it.
- Cook in the oven preheated to 225 ° C on the 2nd rack from the bottom for 20 minutes.
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