Today we will give life to the simplest preparation in the world: some fresh fish fillets grilled, to which we add a variety of textures and flavors with toasted breadcrumbs, a generous amount of lemon peel and parsley to give it freshness and a nice green color. Because, as Charles Spence says in his book Gastrophysics, the well-chosen colors and the curious plating make the dish appeal to you more and taste better to you; It is not an invention of the modern kitchen.
If you want to add a touch of intense flavor, use a little finely chopped pickled lemon instead of the lemon zest, it will surprise you (remember that we already taught you how to prepare pickled lemon here). For the dish to come out well, you just have to choose a very fresh little fish in your trusted fishmonger and leave the breadcrumbs very crisp.
Besides sea bream we could use sea bass, sole, sea bream or turbot, or if what we want is blue fish; mackerels or sardines cut in half. It would also work well with the part of the hake closest to the tail, or with not too thick fillets of salmon, cod or hake: if it can be grilled, it can be used to make this dish.
Do not overdo the grill so that the fish fillet does not dry out, nothing more.
For 2 persons
- 4 medium (or large) sea bream fillets
- 30 g breadcrumbs, best panko type, coarse grated
- 15 g of parsley
- 1 lemon
- 20g butter
- A little virgin olive oil for the grill
Ask the fishmonger to remove the clean loins from the bream -or do it yourself-, without the bone. Make three or four transverse cuts on the side of the skin, so that the heat penetrates better, and reserve.
Grate the lemon peel and cut it in half. Finely chop the parsley.
Put half of the butter in a frying pan and fry the breadcrumbs until it starts to brown. Remove from the heat and add the lemon peel and parsley. Cover to keep warm.
Brush the bottom of a skillet or griddle with olive oil and heat over medium-high heat.
Put the bream fillets in the skillet on the skin side and cook for at least three minutes. Salt above.
Flip the tenderloins and cook on the other side very briefly, to maintain juiciness. Sprinkle with lemon juice and leave the fish for a few more seconds.
Transfer the bream to two plates, taking care that it does not fall apart, and immediately serve the loins with the crunchy on top and more lemon juice.
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#Dorada #crunchy #lemon #crust