Gilthead seabream
with garlic and peperoncini oil
Gilthead seabream
| 4 tbsp olive oil | |
|---|---|
| 1 tsp mild paprika powder | |
| 1 tsp salt | |
| 2 gilthead seabream (each about 500 g) | |
| 4 sprigs of thyme | |
| 1 unwaxed lemon, cut into 8 wedges |
Garlic and peperoncini oil
| 4 cloves of garlic, thinly sliced | |
|---|---|
| 2 red peperoncini, deseeded, cut into fine strips | |
| 80 ml olive oil | |
| 4 sprigs of flat-leaved parsley, chopped | |
| 1 unwaxed lemon, grated zest | |
| 1 tsp fleur de sel |
Gilthead seabream
| Preheat the cooking space to 200 °C using the hot air mode. | |
|---|---|
| Mix the olive oil, paprika powder and salt together. | |
| Rinse the inside and outside of the fish under cold water, then pat dry with kitchen paper. Make a 5 mm deep incision down the centre of the fish from the head to the tail. Rub the fish with paprika oil and place on a lined baking tray. | |
| Place the thyme in the belly cavity, arrange the lemon wedges around the fish and cook in the middle shelf position for 20 minutes. |
Garlic and peperoncini oil
| Sweat the garlic and peperoncini in olive oil in a small pan over a medium heat until translucent. Remove the pan from the heat. Stir the rest of the ingredients into the oil. |
|---|
Serving
| Drizzle the garlic and peperoncini oil over the gilthead seabream and serve with the lemon wedges. |
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Cooking steps
| (Pre-)heat cooking space to 200°C with Hot air | |
|---|---|
| Action | |
| Hot air 200°C for 20 Mins |
Baking tray
| Quantity | Ingredient |
|---|---|
| 1 tsp | salt |
| 2 | unwaxed lemon |
| 1 tsp | fleur de sel |
| 4 tbsp | olive oil |
| 4 | cloves of garlic |
| 4 sprigs of | thyme |
| 4 sprigs of | flat-leaved parsley |
| 2 | red peperoncini |
| 1 tsp | mild paprika powder |
| 2 | gilthead seabream (each about 500 g) |
| 80 ml | olive oil |
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