Buy all ingredients right below the recipe
INGREDIENTS
- 4 gilt-head bream
- 10 dkg butter
- 5 dkg capers
- 4 lemons
- 4 cloves garlic
- 1 bunch fresh parsley
- Fresh chives
- Salt
- Pepper
- 1 dl olive oil
PREPARATION
- 1First, prepare a brine using 3 liters of water and 20 dkg of salt.
- 2Place the thoroughly cleaned fish, cut lengthwise along their lateral lines, into this brine for 2 hours.
- 3Remove them from the marinade and pat them dry.
- 4Heat oil in a non-stick pan and fry both sides of the fish until golden brown, but only flip them once; do not move or poke them!
- 5Once browned, remove them and place them in a hot oven for 5 minutes in a baking tray. Add the butter to the pan until it turns slightly golden, then add the capers, garlic, a little lemon juice, pepper, and freshly chopped herbs. You can also grate a little lemon zest into it at the end.
- 6For presentation, you can also grill the lemons served with the fish in a ridged pan or on a grill.
Tip
If you have a non-stick baking tray, the fish can also be prepared in the oven. In this case, preheat the tray in a very hot oven, pour in the oil, add the fish, then return it to the 220-250 degree oven. Once slightly browned, flip them after 5 minutes and add the butter and other ingredients.
Brining the fish in salt solution is very beneficial and worth using in other recipes too. Any salad, grilled vegetables, or even potatoes make a perfect side dish.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!