{"id":5452,"date":"2013-12-30T05:13:35","date_gmt":"2013-12-30T05:13:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5452"},"modified":"2013-12-28T05:29:24","modified_gmt":"2013-12-28T05:29:24","slug":"meerbrasse-a-la-spetsae-sinagrida-a-la-spetsiota","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/30\/meerbrasse-a-la-spetsae-sinagrida-a-la-spetsiota\/","title":{"rendered":"Meerbrasse a la Spets\u00e4 (Sinagrida a la spetsiota)"},"content":{"rendered":"

Zutaten<\/strong>
\n 1 kg Meerbrasse
\n 3 Tomaten
\n 1 Knoblauchzehe
\n 4 EL Oliven\u00f6l
\n 1 EL Petersilie, gehackt
\n 150 ml Weisswein, trocken
\n Salz
\n Pfeffer
\n 1 Zitrone, Saft davon
\n 100 g Semmelbr\u00f6sel\/Paniermehl<\/p>\n

Zubereitung<\/strong>
\nDen Fisch schuppen, ausnehmen und waschen. Kopf, Flossen und Schwanz entfernen und den Fisch in 2 cm dicke Scheiben schneiden.
\nDie Tomaten waschen, kreuzweise einritzen und kurz in kochendes Wasser legen. Die Tomaten enth\u00e4uten, am Stielende kappen und die Kerne ausdr\u00fccken. Die Tomaten in St\u00fccke schneiden und durch ein Sieb geben. Die Knoblauchzehe sch\u00e4len und fein schneiden.
\nDas Oliven\u00f6l in einem Topf erhitzen. Die Knoblauchzehe darin kurz anbraten, die feingehackte Petersilie zuf\u00fcgen und mit dem Tomatenp\u00fcree und dem Wei\u00dfwein aufgie\u00dfen. Das Ganze salzen und pfeffern. Alles 15 Min. im geschlossenen Topf bei schwacher Hitze schmoren lassen.
\nDen Backofen auf 200 Grad vorheizen.
\nDen Fisch mit Salz, Pfeffer und Zitronensaft einreiben und in eine Bratform legen. Den Fisch mit einem Teil der Sauce rund um den Fisch in die Form giessen. Den Fisch mit der H\u00e4lfte der Semmelbr\u00f6sel bestreuen und 45 Min. im Backofen garen. Nach der H\u00e4lfte der Bratzeit den Fisch wenden und mit den restlichen Semmelbr\u00f6sel bestreuen.
\nDen Fisch hei\u00df oder kalt servieren und je nach Geschmack mit Zitronensaft begie\u00dfen.<\/p>\n

Tip: Au\u00dfer Meerbrasse eignen sich Meer\u00e4sche, Heilbutt, Steinbutt, Rotbarsch, Schellfisch oder Zander.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Meerbrasse 3 Tomaten 1 Knoblauchzehe 4 EL Oliven\u00f6l 1 EL Petersilie, gehackt 150 ml Weisswein, trocken Salz Pfeffer 1 Zitrone, Saft davon 100 g Semmelbr\u00f6sel\/Paniermehl Zubereitung Den Fisch schuppen, ausnehmen und waschen. Kopf, Flossen und Schwanz entfernen und den Fisch in 2 cm dicke Scheiben schneiden. Die Tomaten waschen, kreuzweise einritzen und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,151,6],"tags":[692],"class_list":["post-5452","post","type-post","status-publish","format-standard","hentry","category-fisch","category-fisch-2","category-hauptgerichte","tag-meerbrasse","item-wrap"],"yoast_head":"\nMeerbrasse 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