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Orata con insalata Cress Costa d'Amalfi
Ingredients and method
Ingredients for 4 persons
- 10 ml extra virgin olive oil
- 2 orate or 4 sea bream fillets
- 500 g cherry tomatoes
- 1 Lemon
- 1 Tahoon Cress
- 1 Salty Finger
- 1 Talpa Shoots
- 1 Feather Tops
- 1 Adji Cress
- 1 Borage Cress
- 1 Basil Cress
Method
- Prepare the sea bream.
- Make a mixture of Tahoon Cress, Talpa Shoots, Feather Tops, Adji Cress, Borage Cress, and Basil Cress and set aside.
- Halve the cherry tomatoes and set aside for later use.
- Heat extra virgin olive oil in a pan over medium-high heat and fry the sea bream until cooked and golden brown.
- Remove the sea bream from the pan and set aside.
- Add the halved cherry tomatoes and Salty Fingers to the pan and fry briefly until the tomatoes are soft.
- Grate lemon zest over the pan and stir everything well to blend the flavors.
- Place the fried tomatoes and Salty Fingers on a plate as a base.
- Carefully place the fried sea bream on top of the tomatoes and Salty Fingers.
- Garnish the dish with the mix of cress and white vegetables for a fresh, colorful finish.
Cooking technique: frying pan
Recipe: Giovanni Don Anselmo D'Apice
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