Not fried anymore! I learned this trick from an old fisherman!

My grandfather was a master fisherman, and every time he brought a sea bream from the sea, the whole family knew an unforgettable feast was coming. But what made that fish special was not only its freshness, but the trick he used to enhance its flavor like no one else.

Today I want to share with you that secret, which transforms an ordinary fish into a dish that remains etched in the memory.

The recipe is described below:

Ingredients

For the fish:

• 1 whole sea bream, cleaned
• Salt and pepper to taste
• Spices to taste (suggestion: sweet paprika, cumin or thyme)
• 1/2 tomato, thinly sliced
• Lemon wedges to taste
• 3 onions, sliced
• 1 sprig fresh rosemary

For the creamy sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon butter (butter)
• 200 ml cream (33% fat)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• Salt to taste
• Fresh or dried dill to taste

For the warm salad:

• 1 eggplant, cut into small cubes
• 2 diced tomatoes
• 20 ml soy sauce
• 1 teaspoon chili sauce (optional for a spicy kick)
• 20 ml vegetable oil
• 1 handful chopped fresh parsley
• 1 garlic clove, minced

Preparation

Step 1: Prepare the fish

1. Preheat the oven to 200°C.
2. Season the sea bream inside and out with salt, pepper, and your favorite spices.
3. Stuff the inside of the fish with tomato slices, lemon slices, the rosemary sprig and a few slices of onion.
4. In a baking dish, place a bed with the remaining onions. Put the fish on top and drizzle with a little oil.
5. Cover with foil and bake for 25 minutes. Then, remove the paper and let it brown for 10 more minutes to form a light, aromatic crust.

Grandpa’s advice: the secret is inside. The lemon slices and onion cooked inside the fish release steam and aromas that gently penetrate the meat, enhancing its flavor without drying it out.

Step 2: Prepare the creamy sauce

1. In a skillet, melt the butter along with the oil.
2. Add the onion and garlic, and sauté until golden brown and fragrant.
3. Add the cream, a pinch of salt and dill. Cook over low heat, stirring, until slightly thickened (about 5-7 minutes).
4. Set aside warm to serve over the fish.

Step 3: Prepare the warm salad

1. In a pan with hot oil, sauté the eggplant until it is well browned.
2. Add the tomatoes, garlic, soy sauce and chili sauce. Cook for 2-3 minutes until everything is combined.
3. Turn off the heat, add the chopped parsley and mix gently.

Assembling the platter

1. Serve the sea bream on a large platter, with the creamy sauce on top or in a separate bowl for everyone to serve.
2. Serve with the warm eggplant and tomato salad.
3. Add a squeeze of lemon juice just before serving to enhance the final flavor.

Additional recommendations:

• You can prepare this same dish with sea bass, salmon or any whole white fish.
• For a lighter version, substitute the cream for plain unsweetened yogurt, adding it off the heat.
• The salad can also be served cold the next day, as an accompaniment to other meats or fish.

This dish pays homage to family meals by the sea. If you prepare it, you will not only enjoy delicious fish, you will also relive the simple wisdom of those who cooked with love and knowledge.


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