Ingredients
- 2 Gilthead seabream (dorade, à ca. 300 g)
- salt, pepper
Preparation
1. Clean and rinse sea bream in cold water if necessary, then pat dry thoroughly inside and out with kitchen paper so that the skin of the fish is completely dry. Cut off the tail fin depending on the size of the fish.
2. Slightly cut the skin of the fish on one side several times with a sharp knife. Season the inside of the fish with salt and pepper.
3. Place pot on the Navigenio and heat up to the roasting window on level 6. Insert the fish with the cut side facing upwards, place the pot in the inverted lid and place Navigenio overhead.
4. Switch Navigenio to a low level and bake for approx. 7 minutes. Then switch Navigenio to the high level and bake fish for approx. 3 minutes until golden brown.
Tip
- You can also prepare trout or sea bass in the same way.
- You can fill the belly of the fish with lemon and onion slices and sprigs of herbs as you wish.
This recipe has been tested and approved by AMC.
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