Sea bream fillet crostone

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 491 Kcal, 35g Protein, 24g Carbohydrates, 28g Fat


  • Herb oil
  • 0.75 dl olive oil
  • 1 shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp tarragon, finely chopped
  • 4 slices dried tomatoes, finely chopped
  • Fish
  • 2 gilthead seabream (approx. 600 g), filleted by the fishmonger, skin removed
  • 0.5 tsp salt
  • Bread
  • 0.5 pagnol bread, halved lengthwise and crosswise
  • Utensils
  • One ovenproof dish (approx. 2 l)

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  • Herb oil

    Heat the oil in a pan, add the shallots and all the other ingredients up to and including the tomatoes, heat briefly.
  • Fish

    Season the fish with salt, pour warm herb oil over the fish. Bake for approx. 6 mins. in the centre of an oven preheated to 160°C.
  • Bread

    Toast the bread (cut side down) in a frying pan without oil for approx. 4 mins. until golden brown. Serve the fish with the herb oil drizzled on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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