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Mediterranean sea bream, fried

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Ingredients for 2 servings:

  • 2 m.-sized fish(s) (sea bream), gutted
  • 1 stalk(s) leek
  • 2 carrots
  • salt and pepper
  • chili powder
  • Paprika powder, sweet
  • Oregano, shredded
  • 6 tbsp olive oil, cold squeezed
  • 1 tbsp rapeseed oil
  • some flour

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Sea bream fried with carrot and leek

Rinse the gutted sea bream under cold water and pat dry. Sprinkle with the seasoning inside and out. Heat the rapeseed oil in a pan. Coat the sea bream in flour and fry for about 11-15 minutes, turning frequently, until golden brown. Wash and trim the leeks and carrots, then cut them into thin strips (the carrots into wafer-thin slices) and gently sauté them in olive oil at low heat. Serve the vegetables with the fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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