Barbequed gilthead bream is a very simple Spanish
recipe and delicious during the summer months as a light lunch served with
bread, olive oil and salad. This recipe can also be adapted to cooking the fish
under the grill or on an “asadora” (grilling plate) over the hob or open fire.
Gilthead is quite a meaty fish with large bones so ideal for grilling in this
way. Easy and quick to cook the fish is firstly butterflied to reduce cooking
time and enhance the smokey barbeque flavour.
You will need:
(Serves 4)
4 Gilthead Bream
Olive oil
Method:
1.
To prepare the bream firstly cut off all
the fins except the tail. Gut the fish then with a sharp filleting knife
carefully run the tip of the blade along the spine of the fish taking care not
to go through the topside of the fish. Once the main body of the fish is opened
cut directly through head, gilthead bream is a robust fish you you may wish to
use a heavier kitchen knife for this.
2.
Place the butterflied bream skin down on a
hinged barbeque grill – make sure the grill is covered thoroughly in olive to prevent
the fish sticking.
3.
Cook the bream over the hot coals for 5
minutes each side turning regularly.
4.
Serve with boiled potatoes, allioli and
fresh salad.
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