Cherry tomatoes with garlic and rosemary cooked in pan
75 recipes
Fillet of turbot au gratin
ingredients
servings
4
Brill
4 fillets
Cherry tomatoes
5 unit
Breadcrumbs
to taste
Extra virgin olive oil
to taste
Garlic
1 wedge
Fresh rosemary
1 sprig
Iodized salt
to taste
second courses from Italy
Fillet of turbot au gratin
Fillet of turbot au gratin
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I found a nice fish turbot and roly-poly, being one of the few fish that my house is selling like hotcakes, I do not have that escape. But always eat the same way some had wearied me, although it is very good, so I tried to sfilettarlo and cook with a nice crust of breadcrumbs. Then you will love the taste of tomatoes when they dry out in the oven, with the gentle roar of the flesh, was a true goodness.
preparation
step 1
The process is really easy, the only trick that I use to flavor foods when I decide to gratinarli is blend the breadcrumbs with the rosemary and one or half a clove of garlic.
step 2
This makes the gratin, not just crispy, tasty also.
step 3
So, first you prepare the breadcrumbs, making flavorful with rosemary, garlic, a little oil and salt.
step 4
Take care now filleting fish. The secret is to obtain a knife blade with the soft, smooth and sharp. Slit the rumble in the central line and follow the bone until the end dellala.
step 5
Limportante is really laffilatura knife. Once you create the fillet, with the fingertip, you go to press the flesh of the fish excuse the pun, and make sure all plugs are come on.
step 6
Very simple in the roar, but maybe the first sfilettature is always good to make sure.
step 7
Now you can lay the threads created on an oven and sprinkle baking sheet covered with paper with tasty gratin, that you have prepared earlier.
step 8
You're done, you just have to cut the tomatoes into slices and lay them on the bread crumb layer.
step 9
Bake at 180 degrees for 15-20 min.
