1 Meagre Fish from Greece (800 g)
Dry bread 500 g
1 garlic clove
Salt to taste
EVO oil to taste
Fillet and portion the meagre. Line a baking tray with greaseproof paper and place the fish fillets on it. Season with oil and salt and set aside for a few minutes.
In a blender, mix the dry bread with the orange and lemon peel, grate the spices and add a clove of garlic, a pinch of salt and, finally, the almonds to make the breadcrumbs more crunchy. Add 3 tablespoons of oil and spread the citrus-flavoured breadcrumbs over the fish fillets, bake for about 15 minutes in a hot oven preheated to 200°C and wait for the breadcrumbs to turn golden.
After cooking, arrange the fish fillets au gratin on a plate, add a pinch of salt and a few leaves of parsley as decoration and serve piping hot.