Sautéed white fish and cilantro salad
How to make it
1
Make about three cuts into the skin of the sea bream, salt and pepper on both sides, then pour an appropriate amount of flour on the skin only.
2
Heat 1 tablespoon of olive oil in a frying pan and slowly cook from the skin over low heat. (It is best to hold it down with a spatula or something to prevent it from curling.)
3
Once the skin is golden and golden brown, turn it over and cook the back for about 2-3 minutes.
4
Cut the fruit tomatoes into 1cm squares and the cilantro into about 2cm, place them in a bowl, add [A] and mix.
5
Place the grilled fish on a plate, place [4] on top, and finally pour in olive oil to finish.
Ingredients: 2 dishes
-
- Sea bream fillet
- 2 slices
-
- Salt and pepper
- Small amount
-
- cake flour
- Small amount
-
- Olive oil
- 1 tablespoon
-
- Fruit tomato
- 1 piece (80g)
-
- Palm
- 1/2 bundle
-
[A]
- Olive oil
- 1/2 tbsp
-
- Chop garlic
- 1/4 tsp
-
- Lemon juice
- 1/2 tsp
-
- White wine vinegar
- 1/2 tsp
-
- salt
- Small amount
-
- For finishing olive oil
- Small amount
