01 March 2020
Fillet of gilthead sea bream | Carving seasoning Grapefruit & Timut pepper or Orange & cumin
For 1 person:
- 1 gilthead seabream
- Butter
- Olive oil
- Butter
- Olive oil
- 1 lemon
- 1 pomelo
- Flour
- 1 orange
- Thyme

- Empty, scale, remove the sea bream fillets and remove the bones.
- Lift the pomelo and orange supremes.
- In a skillet, melt the butter with the olive oil.
- Lightly flour the fish fillets.
- Allow the butter to brown slightly (hazelnut butter).
- Lay the fish skin side down.
- With the help of a spoon, drizzle the fish fillets with the butter from the skillet.
- Leave to cook for 10 minutes, repeating the operation.
- Remove the butter and deglaze with the lemon juice and zest over the fish pieces.
- Serve straight away and add the orange and pomelo supremes and the hazelnut butter without forgetting a few shavings of Grapefruit & Timut Pepper or Orange & Cumin Trimming Seasoning.