Fried bream


- 2 bream (approx. 350 g each)
- extra virgin olive oil
- lemon
- salt and pepper.


• Remove the scales from the bream, then wash and dry them. Stuff them with a slice of lemon (with the pips removed) and a sprig of parsley, then season them with oil, salt and pepper.
• Heat the Fish pan. Pour in 3 or 4 tablespoons of extra virgin olive oil, heat the oil and then add the bream, browning them over a high flame. Lower the flame and cook for 6-7 minutes, with the lid on.
• Raise the flame, turn the fish over and brown them on the other side. Lower the flame and continue to cook with the lid on for a further 6-7 minutes.
• Check that the thicker parts of the fish are cooked and if necessary, continue cooking for a few more minutes.
• Remove the skin and any scales. Fillet the fish and serve it with a little extra virgin olive oil and some lemon.

Püf noktası: this dish can be accompanied by tomatoes (pierced with a skewer) stir-fried in extra virgin olive oil, salt and pepper.

Fried bream





Rivista digitale Moneta