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 |
| Quantity | Ingredient |
|---|---|
| 2 | unwaxed lemon |
| 1 tsp | salt |
| 80 ml | olive oil |
| 4 sprigs of | thyme |
| 4 | cloves of garlic |
| 1 tsp | mild paprika powder |
| 1 tsp | fleur de sel |
| 2 | gilthead seabream (each about 500 g) |
| 4 tbsp | olive oil |
| 2 | red peperoncini |
| 4 sprigs of | flat-leaved parsley |
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