Summer gilt-head bream on tomato salad
Salad
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Cook Time
25 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This light and refreshing dish is perfect for warm summer days. The juicy gilt-head bream fillets harmonize wonderfully with the fresh tomato salad, which is refined with olives, garlic and parsley. A splash of lemon juice provides the necessary acidity. I love how quick and easy this dish is to prepare – ideal if you don't have much time but still want to enjoy something delicious. The salad can be prepared well in advance, so you can fry the gilt-head bream shortly before serving. An absolute favorite recipe for the barbecue season!
Ingredients (10 ingredients)
-
250 g Tomatoes
-
60 g Onion
-
2 clove Garlic
-
60 g Pitted marinated black olives
-
3 Stiele Parsley
-
4 tbsp Lemon juice
-
5 tbsp Olive oil
-
to taste Coarse sea salt
-
to taste Pepper
-
2 piece Gilt-head bream fillets with skin (approx. 120 g each)
Preparation (7 steps)
Prepare tomatoes
Wash, quarter and core the tomatoes. Cut the pulp into small cubes and place in a bowl.
Chop onion and garlic
Peel the onion, halve it and place it in the mixing bowl with the garlic cloves. Chop 3 sec./level 5.
Prepare olives and parsley
Add the chopped onion-garlic mixture together with the chopped olives and the coarsely chopped parsley to the tomato cubes in the bowl.
Prepare salad dressing
Add lemon juice and 3 tablespoons of olive oil to the bowl and mix everything well. Season with coarse sea salt and pepper.
Prepare gilt-head bream fillets
Debone gilt-head bream fillets and cut each fillet into about 6 pieces.
Fry gilt-head bream
Heat 2 tablespoons of oil in a pan and fry the fish on the skin side for approx. 2 minutes until crispy. Turn carefully and continue frying on the meat side for approx. 1 minute. Season with sea salt and pepper.
Arrange
Place salad in a bowl and arrange fish pieces on top.
Finished cooking? Great! 🎉
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Created by
Marie Bernard
1
Rezept
0
Kochbücher
Allergens
- Fishes
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