John Myers
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Fried Sea Bream with Fresh Garden Salad
The perfect fried sea bream with fresh garden salad à la biggi recipe with a picture and simple step-by-step instructions.
to fry
- Coconut oil
Spices
- Raz El Hanout / Spice Mix
- Lime wedges
- Lime salt
salad
- Lettuce
- Onion
- Pear fresh
- Apple
- Sugar or honey
- Olive oil
- White balsamic vinegar
- Pepper and salt
- For flouring the sea bream
- Wash the sea bream and dry it with crepe paper. Rub the abdomen with Raz El Hanout / spice mixture. Then put the sliced lime in here. Rub the skin with lime salt and let some olive oil trickle over it.
- Melt coconut oil in a pan and fry the sea bream in it after it has been lightly mixed. 8 minutes each side. During this time, the lettuce is washed and cut into pieces. Put in a colander to drain. The dressing with the ingredients listed is now also prepared. For this, the apple and pear are grated, the onion is diced and then mixed with the rest of the dressing ingredients.
- The fried sea bream are now taken out of the pan and the first thing is to peel off the skin. Then the fillets are carefully removed and trapped with the lettuce on the prepared plates. Top with a little coarse salt and a teaspoon of the roasting fat. Now run the dressing evenly over it and add a little basil for the color – done!
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