Greek Marinated Sea Bream Food

GREEK OVEN BAKED SEA BREAM RECIPE

Steps:

• Preheat oven to 230°C/446°F.
• Prepare the fish. Remove its scales with a fork. Open the belly and remove the fish innards. Rinse well
• On your working surface lay a large piece of aluminum foil. On top add a large piece of parchment paper. Put the fish on top.
• With a sharp knife make a lengthwise incision at the center of the fish's belly. (on both sides)
• Season well with kosher salt. Add some in the belly and at both the incisions you just made.
• In a small bowl whisk together the olive oil and lemon juice. Pour half of it over the fish.
• Cut one garlic clove into very thin slices and sprinkle over the fish.
• Season using half the amount of oregano and some ground pepper.
• Fold the parchment paper at each end. Start by folding envelope-like and than secure tightly. Wrap the aluminum foil well around the fish, making sure there aren't any holes for the steam to escape.
• Repeat process for the next fish . Add the fishes in a baking pan.
• Add about 2 fingers of water in the pan. Bake for 50 minutes to 1 hour.
• NOTE: At half an hour check to see if there is still any water left in the pan. If not add a bit more so the fish won't stick to the bottom.

GREEK MARINATED SEA BREAM

Steps:

• Cut the sea bream into very thin slices and marinate with the salt, sugar, lemon juice, chili and spring onions for about 10 minutes.
• Place the sea bream on a plate, sprinkle with fresh spring onions and olive oil. Serve.

GREEK GRILLED RIBEYE STEAKS

Steps:

• Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
• Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
• Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
• Serve with lemon wedges on the side.

GREEK MARINADE

Steps:

• In a small bowl, mix together all the marinade ingredients.
• Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

GREEK YOGURT ICE CREAM - ICE CREAM MAKER OPTIONAL

Steps:

• Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
• If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
• Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
• Serve.

ROASTED SEA BREAM WITH HERBS

Steps:

• Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
• Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
• Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
• Preheat oven (390 F, 200 C).
• Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
• Turn fish over in flour. It should only be slightly covered with flour.
• In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
• Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
• Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
• Remove fish carefully from dish and place it on a serving plate.
• Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
• Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
• NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
• NOTE: Use a dry white wine and serve the wine with the fish.

GILTHEAD SEA BREAM WITH SCALLIONS AND GINGER

Steps:

• Make dipping sauce first. Mix all ingredients and set aside.
• Preheat oven for broiling (480 F, 250 C).
• For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
• Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
• Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
• Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
• Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
• While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
• Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
• Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.