The perfect dish for Christmas Eve. The baked gilthead fillet puts in a stylish performance, with the masterly accompaniment of the curry mayonnaise. The whole ensemble is conducted to perfection by Sinfonia EVO oil.
4
15'
20'
Easy

Ingredients

  • 4 /

    Gilthead fillets, skinned and deboned

  • 2 /

    Potatoes

  • 2 /

    Egg Yolks

  • 100 g /

    Breadcrumbs

  • SINFONIA EXTRA VIRGIN OLIVE OIL TRACEABLE

    sinfonia-1l-comunitario Find out more
  • to taste /

    Curry

  • to taste /

    Lemon Juice

  • to taste /

    Thyme

  • to taste /

    Garlic

  • to taste /

    Cashew Nuts

  • to taste /

    Salt & Pepper

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Instructions

Make the mayonnaise. Place the egg yolks in a bowl, season with a pinch of salt and pepper and add the juice of half lemon. Dribble in the oil, mixing the ingredients with a whisk, ensuring that they are well amalgamated before adding more oil. Keep mixing briskly until the mayonnaise is dense but not too firm. Now add a teaspoon of curry and stir gently. Cover and leave the flavours to combine in the fridge.

Wash and peel the potatoes, then slice them very finely. Blend the breadcrumbs with the thyme, a peeled clove of garlic, the cashews and a pinch of salt.

Arrange the fish fillets on an oven dish lined with greaseproof paper and season with a pinch of salt. Cover them with the sliced potatoes and complete with a dusting of breadcrumbs. Complete with a dribble of oil and bake in the oven at 180°C for about 15 minutes.

Remove from the oven and serve piping hot, accompanied by the curry mayonnaise.

THE CHEF:

Zucchi

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.