ROASTED GILT-HEAD SEABREAM WITH WATERCRESS SALAD

FULL RECIPE FOR ROASTED SEABREAM
Ingredients
3 medium-sized gilt-head seabreams
1 medium-sized onion
3 garlic cloves
1 lemon
6-8 bay leaves
6 watercress sprigs
2 tsp salt
1 tbsp olive oil

Ingredients for watercress salad
1 bunch of watercress
1 lemon
2-3 garlic cloves
1 tsp mustard
tsp salt
3 tbsp olive oil

Directions:

PREPARATION
Peel and wash the onions and cut into thin (3mm) circles.
Peel and wash the garlic cloves; thinly slice them lengthwise.
Wash and slice the lemon into thin circles; remove the seeds to avoid a bitter flavour.
Thoroughly remove the entrails of the fish and wash it.
Make diagonal slits on both sides of each fish so they cook better.
Salt both the inside and the outside of the fish.
Fill each fish with bay leaves, onion, garlic slices, lemon slices, and the stems of watercress.

ROASTING
Cover a large oven tray with parchment paper.
Place the fish on the oven tray, then coat with olive oil.
Set the oven to 400 F and roast the fish for 30-35 minutes.
Once the fish are baked, broil them for 3 minutes to make their skin crispy.
Immediately transfer the seabreams to serving plates and serve with the watercress salad.

WATERCRESS SALAD
Wash and squeeze the lemon to get fresh lemon juice.
While whisking continuously, add the mustard and salt, olive oil into the lemon juice.
Then, peel and crush the garlic cloves and add into the sauce mixture.
Wash and chop the watercress, place in a separate bowl.
Combine the watercress and the salad sauce 5 minutes before serving; otherwise the watercress will lose its crunchiness.

Roasted sea bream loves company; choose your favorites!
Reward yourself to a glorious sunset on the sea and its fantastic treasures!
Best way to say thank you; SUBSCRIBE