Gilthead Seabream From the Frying Pan with Radicchio

1. rinse the dorado outside and inside and dab with kitchen paper. Make 2 diagonal cuts on each side at the thickest parts, sprinkle lightly with salt and pepper on the outside and inside. Preheat the electric stove to 225 °C.

2. rinse the parsley, chop the leaves and put them in a small bowl form. Peel the garlic clove and press it with a garlic press to the parsley. Add the juice of one lemon and 50 ml of water, 2 tbsp. olive oil, 1/4 tsp. salt, a good pinch of pepper and sugar and stir everything together.

Rinse the radicchio and shake off the water. Cut root into small enough pieces so that the small stalks still hold together. Cut radicchio in half lengthwise. Lightly oil a small baking sheet, place radicchio cut-side down on it, sprinkle with salt and drizzle with 1 Tbsp. oil to set aside.

4. in a coated frying pan, heat 3 tbsp. olive oil and over a good medium heat, roast the dorado for 2-3 min on each side.

You can tell how cooked through it is by the two cuts.

When the bream is in the roasting pan, at the same time put the radicchio on the middle shelf of the oven and roast (gas: level 4). The vegetables will lose their red color and turn light brown. Be careful not to burn it!

Place the bream on a warmed plate, the radicchio on the warmed plates and drizzle with balsamic vinegar. Arrange the fish meat next to it

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