There was a time when my family didn't want any other fish dish besides fried fish. Over time, they gave in to my culinary insistence :))) I'm still not venturing into experimenting with who knows what combinations, for now I'm limiting myself to something as simple as possible, but with a delicious result.
So, today we have baked sea bream, with cherry tomatoes and lemon, flavored with garlic and rosemary.
- over sea bream
- Cherry tomatoes
- hot pepper flakes
- olive oil
You can adjust the quantities according to your taste
Preparation Baked sea bream:
The fish is cleaned of scales and intestines, washed very well in cold water.
Grind the garlic with salt and make a paste by pouring a few tablespoons of olive oil. With this paste, grease the fish both inside and outside. In the belly of the fish we put some peppercorns. Put the fish in a pan greased with oil and sprinkle a few hot pepper flakes. Add the lemons cut into quarters, cherry tomatoes and rosemary sprigs.
Cover the tray with a lid or aluminum foil and bake on medium heat for about 20 minutes, then remove the foil and leave in the oven until the fish is lightly browned.
For the garnish I boiled some new potatoes boiled in salted water and a sprig of rosemary. A tomato salad and a little mujdei will really complete this feast. 😉
Good appetite! 🙂