Roasting gilthead seabream – duration and temperature – how to do it right

Roasting gilthead seabream - duration and temperature - how to do it right

Roasting gilthead seabream – duration and temperature – how to get it right

Roast the gilthead tastes like summer, sun, beach and sea. Because this fish is especially popular in the countries around the Mediterranean Sea. No wonder, since gilthead seabream is particularly tasty and comparatively inexpensive. In this country it is often also called "gilthead bream" and is now available everywhere in the good fish trade.

Traditionally, the gilthead is fished with trawl nets. However, the natural resources can no longer completely meet the demand, so that dorades are often also bred in aquacultures.

The tender, white-fleshed gilthead seabream is available all year round. Some gourmets swear, however, that the fish tastes particularly good in the months between July and October. You can fry gilthead seabream at any time of the year. In the summer, however, it goes well outdoors, so that the apartment remains free of strong smells. By the way, the sea bream can also be grilled really well or cooked in a salt crust.

Ingredients (4 servings):

  • 4 fresh dorades
  • 4 cloves garlic
  • ca. 4 stalks of rosemary
  • 2 organic lemons
  • Sea salt
  • black pepper, freshly ground
  • Flour
  • Toothpick
  • Olive oil

Prepare and fry the dorade:

  • First wash the gilthead thoroughly, especially in the belly area. Then pat the fish dry on kitchen paper.
  • Peel the garlic and press the cloves with the back of a knife.
  • Then halve the lemons and cut each half into thin wedges.
  • Season the belly of the gilthead with salt and pepper and add lemon wedges, rosemary and a clove of garlic pressed on each side.
  • After stuffing, close the fish with toothpicks.
  • Next, lightly cut the skin of the fish and season with salt and pepper. Squeeze the remaining lemon halves and drizzle the juice over the fish.
  • Immediately afterwards, turn the fish in the flour and tap off the excess flour.
  • Heat a pan and pour in plenty of olive oil.
  • Fry the fish in the hot fat for about 4 to 5 minutes on each side until golden brown.
  • Afterwards reduce the heat and put a lid on the pan.
  • Cook the fish for about 10 minutes on low heat.
  • Then the fish is best served immediately.

Dorade is healthy and tastes like vacation

It’s great when culinary luxury is as healthy as gilthead seabream. Their meat is quite low in fat and calories. On the other hand, the fish scores with numerous proteins and minerals such as calcium, phosphorus, magnesium and iodine.

Whether baked, fried or grilled, gilthead seabream is incredibly versatile in culinary terms. Naturally, it goes well with Mediterranean vegetables from peppers to fennel and vegetable onions to olives. It goes well with all the typical Italian herbs, like those used for pizza or pasta. The noble fish also invites experimentation. A short research leads to countless recipes with the gilthead seabream.

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