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Sea bream fillet crostone
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 491
  • Fat about 28g
  • Carbohydrates about 24g
  • Protein about 35g
This is needed
This is needed for 4 people
Herb oil
  • 1 shallot, thinly sliced
  • 0.75 dl olive oil
  • 2 tbsp tarragon, finely chopped
  • 1 garlic clove, thinly sliced
  • 4 dried tomatoes, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 gilthead seabream (approx. 600 g), filleted by the fishmonger, skin removed
  • 0.5 tsp salt
  • 0.5 pagnol bread, halved lengthwise and crosswise
  • One baking dish
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And that's how it's done
And that's how it's done
Herb oil
Heat the oil in a pan, add the shallots and all the other ingredients up to and including the tomatoes, heat briefly.
Season the fish with salt, put it in the baking dish and pour warm herb oil over the fish.
To bake
Bake for approx. 6 mins. in the centre of an oven preheated to 160°C.
Toast the bread (cut side down) in a frying pan without oil for approx. 4 mins. until golden brown. Serve the fish with the herb oil drizzled on top.

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