Some of you may read all possible varieties of Adriatic fish or even catch them at sea in the rich fish markets these days. Even if you don’t, it’s a good idea to think about good fish once in a while. We are supposed to be very grateful for our health. Some nutritional theories tell us to fish once a week.
Many people may be reluctant to prepare fish because of unpleasant smells in the kitchen, but I personally think that baked fish in a modern kitchen does not create unbearable and unpleasant living conditions.
This time we are going to cook the sea bream in the oven. For some time I was not an excessive lover of fish, precisely because of their bones, which once in my early youth stuck in my throat and left me with a very unpleasant memory. Since then, fish has not been on my menu for many years, with the exception of a few hakes. When I first encountered gilthead seabream, I found that the fish can also be very comfortable to eat and of course delicious.
Of course, we must not forget about health. In general, fish is a rich source of omega 3 fatty acids, protein, vitamins and minerals. They are very important for the functioning of the brain and, of course, the cardiovascular system.
Fish can be very easy to prepare, if of course we are not prone to complications. PHOTO: Tanja Drinovec
In fact, this gift from the sea has another big plus. Fish can be very easy to prepare, if of course we are not prone to complications. We will cook our sea bream in the oven, and it will be accompanied by excellent young potatoes, which currently play the leading roles in all markets.
Royal sea bream in the oven: for two people you will need:
2 medium sized gilthead sea bream
Slices of lemons
A few sprigs of rosemary
A few young bulbs
1 dl dry white wine
About. half a kg of young potatoes
Preparation of the roasted gilthead sea bream:
Peel a squash, grate it and cut it into small pieces. Boil it in salted water to soften it a little and drain it. Clean the fish and salt it. Place the peeled potatoes and onions on a greased baking sheet and bake at 200 degrees for about half an hour. Take it out of the oven and stir a little. Place the lemon slices, fish and sprinkle with rosemary and pour the wine over it. Continue cooking for about half an hour (depending on the size of the fish) at the same temperature as before (200 degrees).