Recipes
Snack: Wreckfish on mediterranean toast, 4
- 1 wreckfish or blackspot seabream (600 g)
- 2 garlic cloves
- 1 onion
- Olive oil to the taste
- 1 chopped red pepper without seeds
- 4 slices of bread
- 2 chopped tomatoes without seeds
- ½ chopped zucchini
- Salt to the taste
- Pepper to the taste
- Parsley/ oregano to the taste
Start by cutting the wreckfish in 12 even pieces with approximately 35 grams. After that, put it in a simple brine with 1 liter of water with 40 grams of coarse salt, dissolved for about 20 minutes.
For the mediterranean toast, preheat the oven at 180º, cut 4 even slices of bread and bake them in the oven with a drizzle of olive oil and a bit of oregano. When it’s toasted, remove from the oven and rub the peeled garlic cloves on the bread.
In a small pot, heat a drizzle of olive oil and, as soon as its well heated, add the fish with the skin facing down and let it toast. When it’s well toasted, turn it over, and let it sit for another 2 minutes and then set it aside.
Finally, spread the base on the bread slices, add the fish on top and decorate to your taste.
Start by cutting the wreckfish in 12 even pieces with approximately 35 grams. After that, put it in a simple brine with 1 liter of water with 40 grams of coarse salt, dissolved for about 20 minutes.
For the mediterranean toast, preheat the oven at 180º, cut 4 even slices of bread and bake them in the oven with a drizzle of olive oil and a bit of oregano. When it’s toasted, remove from the oven and rub the peeled garlic cloves on the bread.
In a small pot, heat a drizzle of olive oil and, as soon as its well heated, add the fish with the skin facing down and let it toast. When it’s well toasted, turn it over, and let it sit for another 2 minutes and then set it aside.
Finally, spread the base on the bread slices, add the fish on top and decorate to your taste.