Sea bream with Amalfitana salad

Name: Sea bream with Amalfitana salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp For sea bream and salsa verde:; 3 Garlic cloves; 2 Federation flat leaf parsley; 4 ready-to-cook sea bream; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 7-10 Tbsp slightly + 100 ml + 75 ml olive oil; 400 g Vine tomatoes; 7-10 Tbsp Sea salt; 3 TABLESPOONS Capers (pickled in salt); 2 Anchovy fillets; 1 (approx. 350 g) Fennel Tuber; 2 red onions; 2 Oranges; 1 (approx. 250 g) Radicchio; 5 TABLESPOONS White wine vinegar; 5 TABLESPOONS Olive oil; 3 TABLESPOONS small, black olives

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp For sea bream and salsa verde:
3 Garlic cloves
2 Federation flat leaf parsley
4 ready-to-cook sea bream
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
7-10 Tbsp slightly + 100 ml + 75 ml olive oil
400 g Vine tomatoes
7-10 Tbsp Sea salt
3 TABLESPOONS Capers (pickled in salt)
2 Anchovy fillets
1 (approx. 350 g) Fennel Tuber
2 red onions
2 Oranges
1 (approx. 250 g) Radicchio
5 TABLESPOONS White wine vinegar
5 TABLESPOONS Olive oil
3 TABLESPOONS small, black olives

Directions

1
Peel garlic and dice finely. Wash parsley and shake dry. Pluck the leaves and chop them. Mix approx. 2 tablespoons parsley and approx. 1⁄3 of the garlic. Rinse fish and dab dry. Make several light cuts on both sides.
2
Spread the parsley mix in the incisions. Season with salt and pepper.
3
Preheat oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Lightly oil a fat pan (deep baking tray; 32 x 39 cm). Spread fish on top. Wash the tomatoes, spread around the fish and sprinkle with sea salt.
4
Sprinkle everything with 100 ml oil. Bake in a hot oven for 30-40 minutes.
5
For the salsa verde capers and anchovies rinse and drain. Blend both with the rest of the parsley and garlic and 75 ml oil with a hand blender. Season to taste with salt and pepper.
6
For the salad, clean and wash the fennel and peel the onions. Slice both finely. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins, squeeze out the parting skins and collect the juice.
7
Clean and wash the radicchio and cut into fine strips. Mix vinegar with orange juice, approx. 1⁄3 of garlic, salt, pepper and sugar. Fold in 5 tablespoons of oil. Season to taste again. Mix the prepared salad ingredients with the olives and the vinaigrette.
8
Serve gilthead with salad and salsa verde.