Fish fritters are practical and quick and easy to make. Another advantage, they allow you to get soft pulp through stewing without considering the health benefits. All it takes is some lemon, a few seasonal vegetables, a few delicious recipe ideas, and you have a tasty plate!
Papillotte Dorada with olives
Preparation: 10 minutes
Preparation: 20 minutes
Number of people: 2
Type of dish: Dish
2 gilthead fillets1 large tomato or 2 small ones4 shallots10 pitted black olives1 lemonOlive oilSaltMix 5 berries from the millBasil
If necessary, remove the bones from the sea bream fillets using tongs.
Peel shallots, cut.
Wash the tomato, remove the stalk, cut into pieces.
Preheat oven to 180°C or Th.6.
Brush the bottom of the papillotas with olive oil. Separate the shallot and tomato. Put the gilthead fillet, salt, give a few turns of a mixture of 5 berries. Squeeze 1/2 lemon, pour a little olive oil, close the papillottes carefully. Bake for about 20 minutes.
Open packages carefully to avoid getting burned by the steam. Garnish with the rest of the quartered lemon and a few fresh basil leaves.
For convenience, cook sea bream fillets at your fishmonger. For fairly thick fillets, go for gilthead fillets, however they will be less accessible.
Apolline Arnaud, Medusa France