Sautéed white fish and cilantro salad
The fresher the fish, the more likely it is to curl up when cooked, so be sure to press down firmly on the skin with a spatula
How to make it
1
Make about three cuts in the skin of the sea bream, season with salt and pepper on both sides, then dust the skin side with a moderate amount of plain flour
2
Heat 1 tablespoon of olive oil in a frying pan and slowly fry the skin side down over low heat. (It's a good idea to press down with a spatula to prevent the chicken from curling.)
3
Once the skin is golden brown, flip it over and cook the other side for 2-3 minutes
4
Cut the cherry tomatoes into 1cm cubes and the coriander into 2cm pieces, place them in a bowl, and add [A] to each and mix
5
Place the grilled fish on a plate, top with [4], and finally drizzle with olive oil to finish
Ingredients: 2 dishes
-
- Sea bream fillet
- 2 slices
-
- Salt and pepper
- Small amount
-
- cake flour
- Small amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Fruit tomato
- 1 piece (80g)
-
- Palm
- 1/2 bunch
-
[A]
-
Olive Oil
Ardoino Extra Virgin
- 1/2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/4 tsp
-
- Lemon juice
- 1/2 tsp
-
- White wine vinegar
- 1/2 tsp
-
- salt
- Small amount
-
-
Olive oil
finishing
Aldoino extra virgin
- Small amount
-
Olive oil
finishing
[PR]
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