Garlic and Parsley Sea Bream
Summary
| Yield | |
|---|---|
| Source | Adapted from Hugh Fearnley-Eatsitall |
| Prep time | 20 minutes |
| Kind of Dish | main dishes |
| Dietary Info | |
| Tags | quick fish |
Description
By request of Ronan; very tasty, very easy.
Ingredients
| 2 | fillets Sea Bream, skin on | |
| 2 | bay leaves | |
| 2 | Clove | garlic, minced |
| 1 | Tablespoon | rapeseed, peanut, or other neutral oil |
| salt and pepper | ||
| 1 | small bunch of parsley, leaves minced |
Instructions
1. Heat the oil in a frying pan over medium-high heat and add the bay leaves.
2. When it's hot enough, add the bream fillets, skin-side down, and cook for 3-5 minutes, until the skin takes on a nice golden color. While it cooks, sprinkle the garlic, parsley, salt, and pepper on the top of the fillets.
3. Carefully turn the fish over and cook for no more than 2 minutes longer.
Notes
Obviously, you can use any fish that you can get in very thin fillets.
Comments
excellent thanks a lot! what would you serve this with usually?
A mess of garlicky greens (saute a minced clove of garlic in a little olive oil on medium-high for a minute or two, then add a bunch of washed but not dried greens (spring greens, swiss chard, kale, whatever), turn the heat down to medium, put the top on and allow to steam for maybe 5-7 minutes. Take the top off, put the heat back up, stir and let the leftover water evaporate, another 5 minutes or so.) and good bread is usually enough for me. Potatoes crisped in the oven would obviously be nice too.
oh I get it, better include a potato addendum for the Irishman!
i just made this with salmon - really good!