Loup de mer (fillets) with Gremolata

Preparation time: approx. 50 minutes.

Preparation You'll need: A pan A small pot A small casserole dish or fire-proof glass bowl (no lid)
Ingredients (for 2 persons) 400 to 450 g sea bass (loup de mer) fillets Alternatively, you can also take Dorade (Gilt-head bream) Olive oil Salt, Pepper for the Gremolata 8 cloves of Garlic approx. 1 bunch of Italian parsley (for 6 Tbsp.) 3-5 organic lemons approx. 6 Tbsp. mild pignolias (40 g) 3 Tbsp. (approx. 40 g) capers around 10-11 Tbsp. good olive oil Further side dish 2-3 medium potatoes (300-400 g) possibly fresh bread or flat bread
Roast the pignolia Check that there is white wine in the fridge! Roast the pignolia in a large pan until they turn brown. Set aside in a small dish, they will only be needed at the end.
The potatoes Wash the potatoes, put them in a pot, add enough water and 1 tsp. salt and cook until they are soft. Drain and let them cool down a little, then peel them.
Preparing the Gremolata All ingredients can always go straight into the heatproof bowl: Peel and press 8 cloves of garlic. Chop the parsley, you will need 6 Tbsp. Grate the peel of 3-5 organic lemons - it should yield 15-20 g zest. Add 40 g capers, 10-11 Tbsp olive oil, season lightly with salt, mix well and set aside briefly. Set 3 Tbsp lemon juice aside for later.
Preparation of the fillets Rinse briefly and pat dry. Season the inside lightly with salt and pepper. Put good olive oil in pan. Place fillets skin-side down in pan. Put just under 1 Tbsp of the gremolata on each fillet, place the rest in a small ovenproof dish (without a lid) in the oven at 170℃ for 10-12 minutes. Gently steam the fillets, covered, approx. 12 minutes on a medium heat.
Last step Put the Gremolata from the pan back into the small bowl. Add the pignolias and 3 Tbsp. lemon juice to the Gremolata and mix well. Place on the dining table for self-service.

For decoration, cut the grated lemons into wedges, add them to the plate. You can squeeze over the fish, or over the Gremolata.