Stuffed gilthead

Fish 149 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Stuffed gilthead
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Hard
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Stuffed gilthead is a spectacular dish, and you don't need to prepare a separate side dish. This method of stuffing is much easier than the traditional one with skinning. You can fill the fish with your favorite filling, as long as it is not too juicy. Therefore, if there should be tomatoes in the filling, be sure to fry them first.

Ingredients

Directions

  1. Scale the dorada, remove the gills, rinse with cold water and pat dry with a paper towel. Place the fish in front of you on a work surface and make an incision along the ridge from head to mid-tail, without cutting right through the fish, first on one side and then on the other.
  2. Use scissors to cut the ridge bone near the head and tail. Remove the ridge. Then, remove the insides through the resulting cavity. Remove the remaining bones with tweezers. Rinse the fish and pat dry with a towel.
  3. For the filling, remove seeds and partitions from bell peppers and cut into small cubes. Slice the zucchini as well. Cut the leeks in half lengthwise, rinse off the sand and cut into half rings.
  4. Heat a skillet with olive oil and sauté the leeks until soft. Add bell peppers and zucchini and cook for 5 minutes.
  5. Cool vegetables and mix with finely crushed feta cheese and dried oregano, pepper.
  6. Lightly salt the fish inside and out and drizzle with lemon juice and olive oil, fill with filling. Place on a baking sheet lined with parchment or foil. To prevent the fish from falling, place twisted pieces of foil.
  7. Bake dorada in an oven preheated to 180 ° C for 35–40 minutes. Gently transfer the fish to a platter and garnish with parsley.

Stuffed gilthead



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Hard

Stuffed gilthead is a spectacular dish, and you don't need to prepare a separate side dish. This method of stuffing is much easier than the traditional one with skinning. You can fill the fish with your favorite filling, as long as it is not too juicy. Therefore, if there should be tomatoes in the filling, be sure to fry them first.

Ingredients

Directions

  1. Scale the dorada, remove the gills, rinse with cold water and pat dry with a paper towel. Place the fish in front of you on a work surface and make an incision along the ridge from head to mid-tail, without cutting right through the fish, first on one side and then on the other.
  2. Use scissors to cut the ridge bone near the head and tail. Remove the ridge. Then, remove the insides through the resulting cavity. Remove the remaining bones with tweezers. Rinse the fish and pat dry with a towel.
  3. For the filling, remove seeds and partitions from bell peppers and cut into small cubes. Slice the zucchini as well. Cut the leeks in half lengthwise, rinse off the sand and cut into half rings.
  4. Heat a skillet with olive oil and sauté the leeks until soft. Add bell peppers and zucchini and cook for 5 minutes.
  5. Cool vegetables and mix with finely crushed feta cheese and dried oregano, pepper.
  6. Lightly salt the fish inside and out and drizzle with lemon juice and olive oil, fill with filling. Place on a baking sheet lined with parchment or foil. To prevent the fish from falling, place twisted pieces of foil.
  7. Bake dorada in an oven preheated to 180 ° C for 35–40 minutes. Gently transfer the fish to a platter and garnish with parsley.

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