John Myers
Contents
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Ingredients
- 2 Sea bream
- 0,5 Tl Herbs de Provence
- 0,5 Tl Mediterranean herbs
- -
- 4 El Orange oil
- 1 Tl Garlic paste
- Little Flor de Sal
- 3 Anchovy fillets in oil
- Potatoes, amount as required for 2 people
- 3 Twigs Fresh thyme
- 4 Stalk Parsely
- 4 Toes Garlic
- 4 El Herbal oil, own production
- 4 Pinches Coarse sea salt
- 1 Tl Wild garlic pesto
Instructions
- Scale the sea bream, remove offal, wash well. Then make a paste from the above ingredients. Chop the anchovy fillets very finely. Rub the sea bream inside and outside with this paste. Let it soak in for at least a day.
- Potatoes: peel and cut into small pieces. Put in a fire-proof dish. Add the previously chopped herbs and the finely chopped garlic to the potatoes. Mix with the oil and also the pesto. I cooked the potatoes in the oven for almost 10 minutes. Then put the sea bream on top and cook in the oven for another 20 minutes. If you like, you can add lemon juice to the fish.
- Continue cooking the fish at around 200 degrees.
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 8.7gProtein: 0.6gFat: 6.6g
