Fish: Whole bream baked with lemon, capers & broccoli


Couple of days ago, I had a chat with a friend of ours that really likes my cheesecake, any of the versions. This time we chat not about cheesecake but about eating lighter or less red meat.

So, I had this recipe for days now hanging on my clipboard. The recipe is extracted from Waitrose newspaper, and sounds like this:

  • 2 whole sea bream, cleaned, scaled, gutted and slash 3 times on each side
  • 1 lemon
  • 6-8 sprigs lemon thyme
  • 400g can butter beans, drained and rinsed
  • 1 tbsp capers in brine, rinsed and drained
  • 2 cloves garlic, sliced
  • 1 tbsp red wine vinegar
  • 1 1/2 tbsp extra virgin olive oil
  • 200g broccoli, trimmed

Oven time 20 min @ 180 Celsius

When I bought the fish, I asked the fishmonger to do the dirty work for me to clean up the fish – scaled and gutted. At home, I just give it a good wash and got it ready to follow the instructions.

Rather to copy-paste the instruction, please see my way (the prep of the broccoli is missing but – a quick wash and a toss in the oil + 10min in the oven) :

Do not forget Salt and Pepper! all way along

As you can see the meal went to the bones, and I am not such a big fun of fish because of the bones, and we still remember the dish.

Sometimes there is leftovers: 1 fish and some side in my case 🙂
How I fixed this for a dish for 2:

  • 1 cooked fish, divided in 2
  • whatever side there is, divided in 2
  • mash potatoes
  • salad, green salad leaves

There you go a new meal – potato with potato 😀

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