Gilt-head Bream en Papillote with Basil Potato Purée
45 min
Under an hour
Gurkerl Küche
Ingredients
Price per portion:€ 15.84
Ingredients for the Gilt-head Bream & Pesto
Side Dish
You probably have at home
Preparation method
Preparation of the Gilt-head Bream
1
Preheat the oven to 200 °C top/bottom heat. Prepare a piece of baking paper (approx. 50x50 cm).
2
Wash the fish and pat dry with kitchen paper. Salt well inside and out. Slice the lemon and stuff it into the belly cavity along with the fresh herbs. Place the gilt-head bream on the baking paper, drizzle with 1 tbsp olive oil, and fold the paper into a tight packet (papillote).
3
Cook in the oven for approx. 25–30 minutes, depending on the size of the bream.
Chef's tip
Gilt-head bream en Papillote can also be excellently prepared on the grill in summer. Make sure the packet is well sealed so that the fish steams in its own juices.
Nutritional values
Energy value
2866.04 kJ685 kCalFats
35 gCarbohydrates
45 gProtein
48 gWe Also Recommend
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