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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