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Sea bream with courgette & mint salad
25 m active | 2 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 377
  • Fat about 23g
  • Carbohydrates about 7g
  • Protein about 34g
This is needed
This is needed for 4 people
Fish
  • 2 gilthead seabream (approx. 500 g each)
  • 2 tsp aniseed
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 1 organic lemon, use grated zest and 1/2 tbsp of juice
  • 1 garlic clove, pressed
  • 0.75 tsp salt
Vegetables
  • 700 g courgettes, cut into sticks approx. 6 cm long
  • 2 tbsp olive oil
  • 3 spring onion incl. green part, onions cut into quarters, greens cut into pieces approx. 3 cm long
  • 1 garlic clove, pressed
  • 1 tsp salt
  • a little pepper
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • to taste salt and pepper to taste
  • 0.5 bunch peppermint, finely chopped
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And that's how it's done
And that's how it's done
Fish
Rinse the fish (inside and out) with cold water, pat dry, and make several cuts in the surface (approx. 1 cm deep). Using a mortar and pestle, finely crush the aniseed and pepper. Stir in the olive oil, lemon zest and juice, add the pressed garlic. Coat the fish with the mixture inside and out, cover and leave to marinate in the fridge for approx. 1 hr. Season the fish with salt inside and out shortly before cooking.
Vegetables
Mix the vegetables with the garlic and oil on a baking tray lined with baking paper. Cook for approx. 15 mins. in the centre of an oven preheated to 170°C. Remove from the oven, season and allow to cool a little. For the dressing, combine the lemon zest and juice with olive oil and mix well. Mix the vegetables with the dressing, cover and leave to infuse for approx. 15 mins. Mix the peppermint into the salad shortly before serving, season. Place the fish on the same tray. Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Serve the sea bream with the courgette & mint salad.