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Ingredients (2 servings)
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400 g Goldbrasse
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450 g Naturgemüse
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150 g Basmatireis
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Olivenöl
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Salz, Pfeffer
Preparation
- Cook the basmati rice in lightly salted water according to the package instructions for about 10 to 12 minutes until fluffy.
- Steam the natural vegetables in a pan with a little olive oil and a splash of water over medium heat until tender-crisp, then season with salt and pepper.
- Pat the gilthead seabream dry, lightly score the skin side, and season all over with salt and pepper.
- Fry the fish in a second pan with hot olive oil on the skin side first for about 4 to 5 minutes until crispy, then flip and cook for another 2 to 3 minutes before serving everything together.
