For a bit of inspiration, here’s a gourmet recipe made with Cromaris sea bream, created by Michelin-starred Italian chef Giorgio…
Bagna cauda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy.
Take the fish out. Remove the head with a sharp knife and carefully cut along the line of the central…
Peel the onion, sweet potato and beetroot and slice them into thin rings. Place them into a baking dish previously…
Take the fish out and pat it dry using a paper towel. Cut it in half lengthwise and then cut…
A 300–400 g gilthead bream should be grilled for 10–15 minutes. If the fish is bigger, you can cut the…
Although orange and honey in the context of Advent sound like ingredients of a warm drink or cake, Darko Kontin…
Note: It is best to bake the fish fillets on a wax paper so they do not stick to the…