Sea bream with gently pickled vegetables
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Gilthead bream 4 boneless portions 700 g
- Cherry tomatoes 240 g
- Mixed mushrooms 250 g
- Garlic 8 peeled cloves 24 g
- Spring Onion 200 g
- Courgette 300 g
- White wine 100 ml
- Vinegar white wine vinegar 60 ml
- Extra virgin olive oil 65 g dressing and 15 g fish 80 g
- Bay leaf 1 leaf 0.2 g
- Black pepper whole peppercorns 0.5 g
- Parsley 4 g
- Salt to taste 2 g
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Method
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Quarter the spring onions, cut the courgette into 1 cm slices and tear large mushrooms into strips. Heat 65 g oil in a shallow casserole, add the garlic cloves and spring onions and cook gently for 6 minutes.
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Add the mushrooms and courgette and cook for 4 minutes. Pour in the white wine and vinegar and add the bay leaf, peppercorns and some salt. Partly cover and simmer gently for 10–12 minutes until the vegetables are tender.
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Add the whole cherry tomatoes and cook for another 3 minutes without breaking them up. Remove the bay leaf and take off the heat.
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Pat the sea bream dry and season with the remaining salt. Heat the remaining 15 g oil in a frying pan and cook skin-side down for 3–4 minutes, then 2–3 minutes on the other side, until the centre reaches 63°C. Serve with the vegetables, some dressing and chopped parsley.
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