Black Seabream

BIN: Spondyliosoma cantharus
Fr: Dorade grise / griset
GER: Streifenbrasse
IT: Tanuta / cantaro
ESP: Chopa
CRO-SRB: Kantar
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Ingredients (for 2):

Baked fish:
2 x 400-500g whole black sea bream

Summer salad:
2 fennel bulbs
2 small red onions
1 orange
1 grapefruit
2 tbsp toasted pine nuts
Chopped chives
Chopped mint
Lemon juice
Olive oil
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Recipe:

1. Prep and fillet the fish as shown in this reel (canoed fish).

2. Secure the canoed fish on a baking dish with some aluminium foil. Brush generously with olive oil and season to taste. Bake in the oven at 180C for 10-12 minutes.

3. Remove fish from the oven and set aside to cool down to room temperature.

4. Slice thinly fennel and onion and marinade with the lemon juice. Cut fillets from the orange and grapefruit and add to the salad. When you’re about to serve, add the herbs, olive oil and season to taste. Lovingly arrange the salad over the fish fillets. Enjoy! 😉