Delicious gilt-head bream with peppers

1. 1

   Cut onions in julienne cut, put on a plate and sprinkle some salt.

2. 2

   Cut peppers in julienne cut too.

3. 3

   Clean and fillet the bream if you have the whole fish.

4. 4

   Season with salt and black pepper.

5. 5

   Heat some oil and once hot put the pepper.

6. 6

   Add some salt.

7. 7

   Once the peppers are half cooked add the onions and cover (heat must be at a low-medium setting)

8. 8

   Peel and cut the carrot in julienne cut.

9. 9

   Chop the garlic cloves.

10. 10

    Once the oniins are translucid add the carrots.

11. 11

    5 minutes later add the garlic.

12. 12

    Close the stove 2 minutes later.

13. 13

    Fry the fish (peel first) making a bit of pressure with a spoon or another tool so it does not curl.

14. 14

    Once the skin is nice and crispy, flip it over for about a minute and then add the fish with the vegetables.

15. 15

    You can either cut the fish in small pieces so it mixes better with the egetables flavours or you can either service it as a whole fillet with the vegetables on top of it.

* Per serving · 4 servings · Values may vary.

No additional tips available.