THENGREDIENTS X 4:
4 sea bream fillets from sustainable fishing, or croaker, already cleaned
1 untreated orange
1 untreated lemon
1 tablespoon of breadcrumbs
1 tablespoon of chopped parsley and marjoram
1/2 tsp ground cinnamon
1 clove of garlic
extra virgin olive oil
salt and pepper
Fillet of sea bream, orange and lemon (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Wash the citrus fruits and cut them into thin slices. Collect them in a bowl, season with a drizzle of oil, cinnamon, salt and pepper and mix to flavor.
Rinse the sea bream fillets, dry them and arrange them on the dripping pan lined with parchment paper greased with oil. In a bowl, mix the breadcrumbs with the herbs, a little salt and a sprinkling of pepper. Sprinkle it on the fish fillets, then garnish with the citrus slices.
Bake in a preheated oven at 180 ° for about 20 minutes. Serve with finely sliced fennel salad, dressed with capers, mint, oil and salt and, if you like, a teaspoon of basil pesto. Sea bream, sea bass, red snapper …
Let’s drink on it
White meat fish are low in fat and medium-high in protein: they are the stars of any diet. But if this can wait, accompany the dish with a glass of Etna Bianco doc, whose grapes, Carricante (native vine) and Catarratto, reveal hints of citrus and a salty note that recalls the sea (Ionian).
ON THE TABLE IVV serving plate and glasses, napkin, tablecloth and COIN CASA cutlery.
iO Donna © REPRODUCTION RESERVED