Crunchy sea bream
Recipe second for 4 people based on Gilt-head bream with tomato - cooking method oven.
Preparation:
Preparation: Clean, wash and dry the sea bream. In a bowl, whisk the milk with the egg white and immerse the fish in it for half an hour. With the almonds, mint, sliced onion and a little pepper, make a 'farinata' and coat the sea bream in it so that the mixture adheres well to the surface. Arrange the sea breams in a pan, drizzle them with a little oil and sprinkle with knobs of butter; add salt and pepper and put in the oven at 180 degrees for 20 minutes. Blend the tomatoes with the juice of 1/2 lemon, two tablespoons of oil, salt and pepper. Serve this sauce with fish.
Ingredients:
Ingredients: 4 sea bream weighing 250 g - 1 egg - 45 g of yellow flour - 30 g of chopped almonds - 30 g of fresh mint - 1 small onion - 25 g of butter - 2 sliced peeled tomatoes - 1/2 lemon - skimmed milk - 2 tablespoons of oil Olive - Salt - Pepper
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