Cook
42m
Ingredients
Method
Turn cooking mode on
Step 1
Ask your friendly fishmonger to scale and fillet your fish (or follow the video on how to do it yourself).
2 x 200g Wild gilt-head sea bream fillets
Step 2
Sprinkle the skin side with salt to draw out moisture. Keep in the fridge for 20 minutes. Pat dry (bone dry!). Score the skin of the fish vertically.
Step 3
Sear the tomatoes in an oven dish with some olive oil over high heat for 2 minutes, add the garlic, deglaze with Balsamic vinegar and roast in the oven at 160C for about 20 minutes. Sprinkle with the chopped basil and grate some fresh lemon zest over it.
400 g Cherry tomatoes
Olive oil
4 Garlic cloves
50 ml Balsamic vinegar
Basil leaves
1 Lemon
Step 4
Preheat a frying pan on high heat, place the fish fillet skin side down and don’t touch. The flesh will contract at first. Once it relaxes, press down gently (using a fish weight or a small pot) and continue searing over medium heat and do not flip. The heat will slowly cook the fillet all the way through. Serve on top of the tomatoes and enjoy.
For
2
M
I
2
x 200g
Wild gilt-head sea bream fillets
400
g
Cherry tomatoes
4
Garlic cloves, crushed
50
ml
Balsamic vinegar
Basil leaves, freshly minced
1
Lemon, for the zest
Olive oil, for cooking
BIN: Sparus aurata FR: Dorade royale GER: Goldbrasse IT: Orata ESP: Dorada HR: Komarča
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Made it?
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Cook
42m
Ingredients
Method
Turn cooking mode on
Step 1
Ask your friendly fishmonger to scale and fillet your fish (or follow the video on how to do it yourself).
2 x 200g Wild gilt-head sea bream fillets
Step 2
Sprinkle the skin side with salt to draw out moisture. Keep in the fridge for 20 minutes. Pat dry (bone dry!). Score the skin of the fish vertically.
Step 3
Sear the tomatoes in an oven dish with some olive oil over high heat for 2 minutes, add the garlic, deglaze with Balsamic vinegar and roast in the oven at 160C for about 20 minutes. Sprinkle with the chopped basil and grate some fresh lemon zest over it.
400 g Cherry tomatoes
Olive oil
4 Garlic cloves
50 ml Balsamic vinegar
Basil leaves
1 Lemon
Step 4
Preheat a frying pan on high heat, place the fish fillet skin side down and don’t touch. The flesh will contract at first. Once it relaxes, press down gently (using a fish weight or a small pot) and continue searing over medium heat and do not flip. The heat will slowly cook the fillet all the way through. Serve on top of the tomatoes and enjoy.
For
2
M
I
2
x 200g
Wild gilt-head sea bream fillets
400
g
Cherry tomatoes
4
Garlic cloves, crushed
50
ml
Balsamic vinegar
Basil leaves, freshly minced
1
Lemon, for the zest
Olive oil, for cooking
BIN: Sparus aurata FR: Dorade royale GER: Goldbrasse IT: Orata ESP: Dorada HR: Komarča
Only visible to you
Made it?
Cancel
