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Gilt-head Bream en Papillote with Basil Potato Purée
(0)
45 min
Under an hour
Gurkerl Küche
Genießen Sie eine saftige Goldbrasse, die schonend in der Papillote gegart wird, um alle Aromen zu bewahren. Begleitet von einem cremigen Erdäpfelpüree, das durch frisches Basilikumpesto eine mediterrane Note erhält, ist dieses Gericht ein echtes Highlight für Fischliebhaber. Leicht, gesund und voller Geschmack – perfekt für ein besonderes Abendessen.
Preparation method
Preparation of the Gilt-head Bream
Preheat the oven to 200 °C top/bottom heat. Prepare a piece of baking paper (approx. 50x50 cm).
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).
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.
Ingredients
Nutritional values
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