Fried sea bream with mixed salad

Name: Fried sea bream with mixed salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Tomatoes; 1 baby onion; 400 g Carrots; 1 small head romaine lettuce; 125 g Rocket; 6 TABLESPOONS Lemon vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Dorades (approx. 400 g each; already gutted and scaled); 1 TABLESPOON Flour; 7-10 Tbsp Sea salt; 3 Stem(s) Thyme; 4 TABLESPOONS Oil; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Parsley; 7-10 Tbsp Lemon

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Tomatoes
1 baby onion
400 g Carrots
1 small head romaine lettuce
125 g Rocket
6 TABLESPOONS Lemon vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Dorades (approx. 400 g each; already gutted and scaled)
1 TABLESPOON Flour
7-10 Tbsp Sea salt
3 Stem(s) Thyme
4 TABLESPOONS Oil
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Parsley
7-10 Tbsp Lemon

Directions

1
For the salad, clean, wash and cut the tomatoes into eighths. Peel the onion and cut into slices. Peel carrots, grate roughly. Clean, wash and cut romaine lettuce into fine strips. Wash rocket, cut coarsely.
2
Vinegar and olive oil whipped. Season with salt, pepper and sugar. Mix prepared salad ingredients and marinade, season if necessary. Wash the giltheads and dab dry. Make several light cuts on both sides.
3
Lightly dust with flour and tap well. Season with sea salt and freshly ground pepper. Wash and chop the thyme. First heat 2 tablespoons of oil in an oval, coated pan. Fry 2 dorades in it over a high heat for 12-15 minutes.
4
Turn once. Season with lemon juice and thyme. Prepare the rest of the giltheads in the same way. Sprinkle with parsley and serve garnished with lemon.