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🍽️ Filet Dorade or Sea Bream

690 kcal · 30 min · 4 servings

Filet Dorade or Sea Bream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the fish on its belly side.
  2. 2. Cut a line from the anus to between the gills using a sharp scissors or knife.
  3. 3. Keep the knife or scissors flat against the belly wall to avoid damaging the innards.
  4. 4. Gently loosen the innards with your fingers from back to front towards the head.
  5. 5. Cut off the innards at the head.
  6. 6. Make sure the dark green gall bladder does not burst.
  7. 7. Take the fish near a sink.
  8. 8. Hold the fish firmly by the tail with one hand.
  9. 9. Scrape off the scales from the tail end towards the head using a serrated knife.
  10. 10. Rinse the fish thoroughly with cold water.
  11. 11. Then pat the fish dry with a cloth.
  12. 12. Position a sharp knife diagonally at the fish head.
  13. 13. Cut down to the central spine inside the fish.
  14. 14. Reposition the knife.
  15. 15. Cut carefully along the backbone and central spine towards the tail fin.
  16. 16. Gradually separate the first fillet from the bone.
  17. 17. Cut through the vertical bones at the last piece in the belly cavity with the knife.
  18. 18. Turn the fish over.
  19. 19. Repeat the steps from the diagonal cut at the head to separating the fillet.
  20. 20. Trim the fish fillets.
  21. 21. Remove large bones from the belly flap with the knife if necessary.
  22. 22. Stroke with a finger from the head side to the tail side over the flesh side of the fillets.
  23. 23. Feel for the remaining vertical bones this way.
  24. 24. Carefully pull out the bones with tweezers.
  25. 25. Apply light pressure to the flesh with a finger while doing so.
  26. 26. This prevents the delicate flesh from sticking to the bones.

Nutrition per serving