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Sea bream with orange

Second course

tempoready in: 20 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Clipsò + Precision

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INGREDIENTS FOR 4 PEOPLE

8 sea bream fillets (or 2 medium sea breams),

300gr cherry tomatoes in small pieces,

Juice of 2 oranges,

Grated zest of 1 orange,

5 basil leaves,

1 clove of garlic,

1 chopped shallot,

6 tablespoons extra virgin olive oil,

70 ml white wine,

1 Ecodose of water,

2 rosemary sprigs,

Salt and pepper

 

PREPARATION

1 Heat the oil in the open cooker and brown the shallots for about 2 minutes. Add the tomatoes, basil leaves, a little salt and pepper. Cook for 1 minute without the lid, then add the orange zest. Stir with a wooden spoon and turn off the heat.

2 Blend the garlic and rosemary with a mixer, add a little salt and pepper and use this mixture to coat the fish fillets.

3 Lay the seasoned sea bream fillets in the cooker, moisten with the wine and orange juice, put on the fire again for 3 minutes, add the Ecodose of water and cook for 6 minutes after the hiss.

4 Turn off the heat, let the steam vent gradually, then open the lid and serve the sea bream on the plates. Garnish with slices of orange if you like.

 

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