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Bream plump and delicious, with silver face, fill our plates and satiate our stomach.
Simple ingredients, such as lemon, oregano and garlic, are sufficient for a delicious, light dish. The perfect complement is a glass of cold beer or a light, chilled, dry white wine.
Served with an amaranth salad (βλίτα-blites) or other herbs.
Enjoy!
Simple ingredients, such as lemon, oregano and garlic, are sufficient for a delicious, light dish. The perfect complement is a glass of cold beer or a light, chilled, dry white wine.
Served with an amaranth salad (βλίτα-blites) or other herbs.
Enjoy!
work: 30′ | time: 1h:15′ | very easy: |
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Those of us living in coastal areas and can find daily fresh fish seabream and delicious seafood.
![]() Ingredients (4 servings)
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![]() Clean the Sea bream, removing the scales, gills and viscera. Wash and sprinkle with a little vinegar or lemon juice. Salt them and put them in a colander to drain well for 30 min. When it is time to bake, spread some aluminum foil or parchment paper on a baking pan and place the bream. Brush with olive oil and finely chop the garlic over them and into the opened fish. |
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Add the zest and juice of a lemon…
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![]() …sprinkle with oregano and add the tomato, sliced, to cover them lightly. Season with salt. |
![]() Bake in the oven at 200°C/ 390°F/ Gas 6, for ~30 min. Not the turn and do not overdo because harden and dry. |
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Serve by pouring over them a few tablespoons olive oil with lemon beaten in 2 to 1 ratio. |
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It is best to not make cuts on the fish flesh, because it gets dehydrated, dry, it harden and no longer juicy.