Stuffed gilthead at mediterranea

SEA BREAM STUFFED with MEDITERRANEAN 07738 INGREDIENTS for 4 PEOPLE 1 gilthead of approximately 800 g 4 anchovy fillets, in oil, 1 tablespoon of pickled capers, 50 g of pitted black olives, 30 g of breadcrumbs, white wine, 20 g olive oil, salt, pepper, oregano.

Clean PROCESS, wash the fish.

Remove all the fins with scissors.

With a long lasting cutting knife along the belly up the queue.

Cut in the direction of the back, trying to pass the blade of the knife between the meat and the bone, stopping to 1 cm from the spine.

In the abdominal cavity, the bone splits in two and you have to try to pass the blade of the knife between the bone and the flesh on both sides of the fish.

Then carve the fishbones with scissors, either near the tail and the head and remove it.

Wet the bread with a little wine and squeeze it.

Mince together, bread, olives, capers, anchovies and combined with this beat oregano.

Add salt and pepper the inside of fish and farcitelo with the beat.

Close with a toothpick.

Place the fish in an oiled foil and sprinkle with oregano and salt.

Sprayed with oil and bake in hot oven at 220° for 25 minutes.