Gilthead Seabream Fillets in a Cage

The recipe for gilthead seabream fillets in a “cage” is an elegant and refined dish, which presents very well at special meals. Here’s how to prepare it:

Ingredients

• 4 gilthead seabream fillets of about 150 g each
• 2 zucchinis
• 2 carrots
• 1 leek
• 1 stick of celery
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs as desired (for example, thyme or rosemary)
• Dry white wine

Preparation

1. Begin by washing the fish and patting it dry with paper towels. Then, season with salt and pepper.
2. Wash the vegetables. Use a vegetable peeler to cut thin strips of zucchini and carrots. Cut the leek and the celery into julienne (thin strips).
3. In a non-stick skillet, heat a drizzle of olive oil and briefly sauté the vegetables for a few minutes with a pinch of salt. They should remain crunchy.
4. Take sheets of parchment paper and lay some strips of vegetables on each to form a sort of “cage”.
5. Carefully position the gilthead seabream fillets on top of the vegetables, add the aromatic herbs as desired, and close the ‘cage’ by wrapping the fish with the vegetables. Use kitchen twine to tie everything together if necessary.
6. In a large non-stick skillet, pour a drizzle of olive oil and place the wrapped fillets. Cook for a few minutes on one side and then turn gently to cook the other side, deglazing with a bit of dry white wine.
7. The fish is ready when the flesh becomes opaque and the vegetables are slightly golden.

Did you know?

Serving gilthead seabream fillets in a “cage” is a way to surprise your guests with a dramatic presentation. The vegetables not only contribute to the flavor but also create a “cage” that keeps the fish juicy during cooking. This method can also be applied to other types of delicate fish.