Tag: crumbs

Sea bass and herb crumbs recipe – Italian Cuisine

Ingredients

800 g mixed tomatoes
4 sea bass fillets
100 g sandwich bread
fennel
parsley
fresh oregano
chives
lime
extra virgin olive oil
salt and flakes
pepper

Duration: 25 min

Level: Easy

Dose: 4 people

To prepare sea bass and crumbs with herbs, remove the pancarré crust and blend it with some slightly chopped mixed herbs. Toast it in a pan for 2-3 minutes, just long enough to make it crispy.
Cut slice the tomatoes and arrange them on plates or on a serving dish.
red-hot a pan with a drizzle of oil.
peppered fillets on the side of the pulp and lay them in a pan on this same side; cook them for 2-3 minutes over high heat, then turn them to the side of the skin and cook them for another 3-4 minutes.
Place fillets on tomatoes, complete with herb bread, grated lime zest, flakes of salt and, if desired, fresh herbs and a drizzle of oil.

Pan-fried Agretti recipe with olives, dried tomatoes, raisins and crumbs – Italian Cuisine

Ingredients

600 g agretti
12 dried tomato fillets
4 slices of dry bread
raisin
Taggiasca olives
lemon
vinegar
laurel
garlic
rosemary
fennel seeds
salt
extra virgin olive oil

Duration: 35 min

Level: Easy

Dose: 4 people

To prepare the agretti in pan with olives, dried tomatoes, raisins and crumbs, blanched the dried tomatoes in water with 2 tablespoons of vinegar and 2 bay leaves for 5 minutes. Drain and season with 1 crushed clove of garlic, 1 tablespoon of fennel seeds, 5 tablespoons of oil and leave to marinate for 20 minutes.
Grate bread with the grater with large holes and brown it in a pan with a drizzle of oil, a pinch of salt and a few sprigs of rosemary.
Peel carefully the agretti and blanch them in boiling salted water for 1-2 minutes; drain and sauté them in a pan with 2 tablespoons of pitted Taggiasca olives and 1 tablespoon of raisins.
arrange in a serving dish and complete with marinated tomatoes, browned crumbs and grated lemon zest.

Sea bream recipe with crunchy crumbs, hazelnuts and citrus sauce – Italian Cuisine

Ingredients

1 kg gutted and scaled sea bream
180 g stale rye bread
70 g shelled hazelnuts
1 lime
1 pink grapefruit
lemon
wild fennel
extra virgin olive oil
salt fine and flakes

Duration: 50 min

Level: Easy

Dose: 4 people

Prepare an emulsion: mix vigorously with a fork (or better with a small whisk, which helps to incorporate air) the juice of the lime and pink grapefruit, 1 tablespoon of lemon, a pinch of fine salt and 2 sprigs of chopped fennel.
Place sea bream on a baking tray lined with parchment paper; brush it with the emulsion and fill the belly with 2 sprigs of fennel; sprinkle with salt flakes and bake at 170 ° C for 35-40 minutes.
Cut meanwhile, the rye bread cubes. Split the hazelnuts in half and gently toast them for a few minutes with the bread in a non-stick pan with a drizzle of oil.
Remove from the oven the fish and serve the fillets with the crumbled bread and the hazelnuts, all seasoned with a drizzle of oil.

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