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gilted bream with rosemary |
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| Ingredients -
Serves 1 |
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Method |
1 gilted bream about
350g in weight
fresh rosemary
2 tbsp Grappolini Paneolio Extra Virgin Olive Oil
3 whole cloves garlic
1 small whole chili pepper
2 ladles water
1 tsp salt |
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Clean
the fish well, gutted and scraped and make square incisions
on both sides. Put two ladles of water in a pan and bring
to the boil.
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Add the
salt, garlic, chili pepper, extra virgin olive oil and rosemary
and bring to the boil. Add the fish and cover and cook for 20
minutes. Serve with boiled potatoes and mint courgettes. |
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| The fish can also be filleted when raw
and then cooked using the same method. Alternatively,
you can crush some garlic cloves, chili pepper and rosemary
and whisk with the oil and some of the stock to make a
sauce to accompany the dish. |
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