Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salad
Beans
Sea bream
Topping
How it's done
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Salad
Mix the lemon zest, lemon juice, oil and dill in a bowl, season. Add the fennel and courgettes, mix, leave to infuse for approx. 15 mins.
Beans
Cook the beans in boiling salted water for approx. 5 mins. until just soft, drain, rinse with cold water, add to the bowl of salad, mix.
Sea bream
Rinse the sea bream (inside and out) with cold water, pat dry, make multiple incisions (approx. 5 mm deep) on both sides of the fish. Heat the oil in a wide non-stick frying pan. Salt the sea bream, fry for approx. 2 mins. on each side, reduce the heat, fry for approx. 3 mins. on each side until cooked, keep warm.
Topping
Heat the butter in the same pan. Add the garlic, capers and lemon zest, sauté for approx. 3 mins. Spread the topping over the fish, serve with the salad.
How-tos
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