Today we bring you a very special recipe: gilt-head bream with citrus is an alternative and truly tasty version of the traditional gilt-head bream with lemon recipe. And it's not just lemon that pairs deliciously with fish!
The good weather makes us want to enjoy light dishes, and this fish recipe is a great option for that. You’ll see how the combination of different citrus fruits is special, and it will make you enjoy the gilt-head bream like never before. But, of course, without adding great complications to a recipe that is really easy to prepare.
We prepared this recipe over the stove in iron casserole, but you can also finish the cooking in the oven if you prefer, since as you know these cocottes are suitable for that.
Cocotte ovalada evolution Le Creuset
Ingredients (for 4 people)
- 2 gilt-head bream of 350gr
- Freshly ground black pepper
- Salt
- 8 sprigs of dill
- 6 sprigs of mint
- 6 sprigs of tarragon
- 4 limes
- 2 grapefruits
- 2 oranges
- 2 lemons
- 2 shallots
- 2 garlic cloves
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 bay leaves
- 400ml fish stock
Preparation
- Take the two gilt-head bream, remove the guts and clean them thoroughly. Dry them with kitchen paper.
- Season the inside with salt and pepper and stuff them with some sprigs of dill, mint, tarragon and 3 peeled limes cut into pieces.
- Peel the grapefruits, oranges, lemons and the remaining lime. Remove the segments from the membranes and squeeze the remaining juice.
- Slice the shallots and garlic.
- Heat the oil and butter over medium heat in a casserole (we used a oval casserole). Fry the garlic, shallots, pepper and bay leaves for 1 minute over low-medium heat. After this time, add the gilt-head bream, the citrus and the juice and cook everything for 3 minutes.
- Pour the fish stock over the gilt-head bream, place the lid and cook slowly for 5 to 10 minutes, until the gilt-head bream is cooked through.
Notes:
- Gilt-head bream is a fish that cooks quickly, and if overcooked it will become dry. A good way to tell if it’s done is to lift a little skin with a fork: if the skin comes away easily and the flesh inside is tender, it will be just right.
- This is a dish you can serve with stewed potatoes or rice; you’ll see they go wonderfully.
Comments
Claudia said:
Hola Yvette, me alegro mucho de que te haya gustado tanto! Es una versión distinta a la que acostumbramos hacer, verdad? Y sí, el resultado también a mi me pareció delicioso. Muchas gracias y un saludo!
Yvette said:
¡Ayer tuvimos la oportunidad de probar esta receta y nos pareció espectacular!bajo mi punto de vista tiene un toque exótico que me sorprendió mucho. La dorada me resulta un poco grasienta y con la combinación de cítricos y especies queda ideal.
¡Feliz viernes!
Claudia said:
Hola Rosa, se refiere a sacar los gajos de los cítricos de la membrana translúcida que los recubre (si miras con atención la foto verás trocitos de naranja y otros cítricos que te ayudarán a entender lo que intento explicar. Por otro lado, fácilmente te quedará parte del cítrico junto a la piel o dentro de las membranas (es difícil sacar los gajos enteros), así que puedes exprimir todo ello y guardar ese jugo para añadirlo a la preparación. Espero que esté más claro ahora, disculpa las molestias! Ya nos contarás qué tal te resulta si pruebas de hacerla. Saludos!!
Rosaf said:
Hola! Por favor, podrían explicarme que significa retira los segmentos de la membrana y exprime el jugo restante? De la receta dorada con cítricos….muchas gracias