© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Patty
Gilthead is a delicately-flavored fish found in the Mediterranean and the temperate areas of the Atlantic Ocean. If not available, replace with another mild, sweet fish with firm texture.
1 gilthead, about 2 pounds, cleaned, gutted, and filleted
½ cup extra-virgin olive oil
juice of 1 large lemon
1 tablespoon each finely chopped parsley, thyme, sage, bay leaves
4 cloves garlic, finely chopped
salt and freshly ground white pepper to taste
4 slices firm-textured bread, toasted
Rinse the cleaned fish in cold running water and dry with paper towels. Place fillets in a deep-sided dish and pour in the oil and lemon juice. Sprinkle with the parsley, thyme, sage, bay leaves, garlic, salt, and pepper. Marinate for 1 hour .. Broil the fillets on both sides until cooked, basting frequently with t marinade .. Arrange the toast on a heated serving platter and cover with the fillets. Spoon a little of the marinade over the top and serve hot.