Gilthead seabream

with garlic and peperoncini oil
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Gilthead seabream

Procedure
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

Procedure
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

Procedure
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

Procedure
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

Procedure
Drizzle the garlic and peperoncini oil over the gilthead seabream and serve with the lemon wedges.

Cooking steps

Procedure
(Pre-)heat cooking space to 200°C with Hot air
Action
Hot air 200°C for 20 Mins

Baking tray

Shopping list
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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