VIDEO: Sea bream in a pan

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Buying and preparing the sea bream

  • Pay attention to the quality of the fish when shopping. Check that the gills are nice and red and that the fish doesn't smell fishy yet.
  • Before you prepare the sea bream, you must wash it off thoroughly and scale it off. If you haven't had the fish gutted by your fishmonger, you must of course do so too.
  • Make sure that you take out all of the innards, as well as the liver, as this is the case with roast meat otherwise spread an unpleasant, bitter aroma.

A fish recipe for the pan

  1. After you've prepared the sea bream, you can start making them with the juice rub in a lemon. Then salt and pepper the sea bream, and don't forget the insides.
  2. The next step is to cut the leftover lemons into slices and do the same with the garlic. Then fill the sea bream with the lemon slices and the garlic. Seal the fish with toothpicks to prevent the filling from falling out.
    3. Sea bream - prepare the fish at low temperature

    You can cook a whole sea bream wonderfully tender in spiced butter at low temperatures in the ...

  3. Then scratch the skin of the fish diagonally with a sharp knife.
  4. In order to fry the skin crispy, you have to roll it in flour before frying it in the pan.
  5. Give oil, e.g. Sunflower oil, in a pan and let it get hot. Then put the sea bream, rolled in flour, into the pan and fry it on both sides. Then turn the temperature down again and cover the pan. The larger the fish, the longer the cooking time, usually between 10 and 15 minutes.
  6. After frying, don't forget to remove toothpicks and filling.
  7. as garnish is best for this dish vegetables of the season, which you can roast in a wok, for example, so that it retains its bite.

You can also add a little soy sauce and a simple, yet delicious recipe is ready-made.

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