Mediterranean Style Sea Bream With Vegetables

COOKING TIME: 20-30 minutes
Mediterranean Style Sea Bream With Vegetables
  • 2 sea breams, caliber 300 – 400 grams, scaled and cleaned
  • 1 eggplant
  • 1 courgette
  • 2 bunches of cherry tomatoes
  • 1 red onion

Fish Marinade:

  • 4 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 4 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon capers
  • 1 teaspoon oregano
  • 1 teaspoon fresh rosemary

For the vegetables:

  • 4 tablespoons Filippo Berio Extra Virgin Olive Oil
  • 1 teaspoon sea salt
  • 1 teaspoon oregano
1 Scale the fish and remove the guts and gills. Wash and clean all the membranes. Score the fish transversely every two centimeters so that the marinade can penetrate deeply.
2 Prepare the marinade by mixing in a bowl 4 tablespoons olive oil, 4 tablespoons of lemon juice, a teaspoon sea salt, a teaspoon of oregano, a teaspoon of crushed capers and a teaspoon of chopped rosemary.
3 Brush the fish on all sides and inside the cavity with the marinade, using a kitchen brush.
Let it sit aside in the vessel for 30 minutes, allowing it to absorb the flavors.
4 Meanwhile, prepare the vegetables:
Cut the eggplant into slices half a centimeter and sprinkle them with sea salt and then place them on an inclined plane so that water draines off. Cut the courgette the same manner.
5 Dry with paper towels the eggplant slices and grease them with olive oil on both sides; proceed the same with the courgette slices.
6 Sprinkle the oregano and stir gently so as not to break the slices and achieve a uniform distribution of the spice.
7 Place the grill on the high flame of your cooker, letting it warm up well. First, grill the fish, up to 10 minutes per side, turning it carefully from one side to the other.
Remove the fish from the grill and transfer it on a plateau.
8 Place the slices of eggplant, courgette and cherry tomatoes on the grill, taking care not to overcrowd its surface. They bake no more than three minutes on each side, long enough to cook.
9 Finally, we assemble in appropriate portions, dripping over a few drops of olive oil to help release the aromas.
1 The aromatic herbs, in combination with the lemon, will be underlined by this high quality oil, keeping the discrete dominant taste of olives and will give an unique flavour to the sea bream.

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