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Sea bream fillet on caramelized carrots

45 minutes

Leicht

2 persons

What could be better than combining sustainability with enjoyment? How about this recipe, for example: crispy sea bream fillets on caramelized carrots. Fried on the skin, our sea bream fillets are not only healthy, but also taste uniquely fresh. Tasty with a clear conscience.

Ingredients

2 sea bream fillets
20 ml olive oil
400 g carrots
1 lemon
2 cloves of garlic
80 g almond leaves
1/2 bunch of parsley
4 tablespoons butter
Pinch of sugar
Pinch of salt
pinch of pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the sea bream fillets for about 3 hours at room temperature or overnight in the refrigerator.
Peel the carrots and cut them into thin slices. Add some olive oil to a non-stick pan and fry the carrots for 5 minutes. Add the crushed garlic cloves, turning occasionally. Finally add a little sugar until it caramelizes slightly. Set the carrots aside
In the same pan over medium heat, crisp-fry the sea bream fillets on the skin side for about 4 minutes. Then cook for another 2 minutes on the meat side. Add some butter and drizzle with the juice of half a lemon.
Alternatively, grill on the barbecue for a few minutes on both sides until the fillet is crispy. You can find tips for grilling in our How to grill sea bream.
Arrange the carrots and sea bream fillets on a plate and drizzle with the remaining butter and oil mixture from the pan. Garnish with parsley, lemon slices and sliced almonds.