Sea bream fillet crostone

Sea bream fillet crostone

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 491 kcal
, Fat: 28 g
, Carbohydrate: 24 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Herb oil

¾dl olive oil
1 shallot, thinly sliced
1 garlic clove, thinly sliced
2tbsp tarragon, finely chopped
2tbsp flat-leaf parsley, finely chopped
4slices dried tomatoes, finely chopped


2 gilthead seabream (approx. 600 g), filleted by the fishmonger, skin removed
½tsp salt


½ pagnol bread, halved lengthwise and crosswise
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One ovenproof dish (approx. 2 l)

How it's done

Herb oil

Heat the oil in a pan, add the shallots and all the other ingredients up to and including the tomatoes, heat briefly.


Season the fish with salt, pour warm herb oil over the fish. Bake for approx. 6 mins. in the centre of an oven preheated to 160°C.


Toast the bread (cut side down) in a frying pan without oil for approx. 4 mins. until golden brown. Serve the fish with the herb oil drizzled on top.

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