Oven-Baked Sea Bream with Sauteed Arugula
Ingredients
2 sea breams
salt, black pepper
1/2 lemon cut into thin slices
a little oil
Sauteed Arugula
200g arugula (or spinach; or beet greens)
2 garlic cloves
1 anchovy fillet
1/4 teaspoon chili flakes
1 cube of butter
salt, black pepper
Servings: 2
How to prepare oven-baked sea bream with sauteed arugula
- Pat the sea bream dry with paper towels, including the inside. Sprinkle with salt and pepper and then brush with oil.
- Place a non-stick pan (wide enough to fit the fish side by side) over medium heat and heat well.
- Place the fish in the pan and fry on each side until the skin is golden and crispy (about 3-5 minutes).
- Place the lemon slices between the fish and transfer the pan to the oven at 200C for 10 minutes if the sea breams are small (about 300-400g) or 20-25 minutes if the sea breams are large (about 500g).
* if you don't have a pan that goes in the oven, put a large baking tray in the oven when you turn it on; you'll transfer the fish to it when they're browned. - When done, transfer the fish and lemon to a platter and cover to keep warm.
- In the pan you should now have juice from the fish mixed with lemon juice. Place the pan on the stove and add the crushed garlic, chili and chopped anchovy. Stir quickly and saute for 30 seconds.
- Add the arugula in 3-4 batches and saute until it "wilts". Sprinkle with a little salt and pepper during this time. When the volume has reduced, add the butter and saute for another 1 minute. Taste and add lemon juice if it's not tangy enough.
- Serve the sea breams alongside the sauteed arugula and roasted lemon slices.
