The perfect seafood meal can only be improved by adding a stunning sea view on the background, and a glass of fine white wine on the side. Today’s menu includes fresh oven-baked sea bream and vegetables. A healthy yet delicious meal that fits perfectly with a glass of Xinisteri from “Oenou Yi – Ktima Vassiliades”.
Ingredients:
For the vegetables
- 400g potatoes
- 300g zucchini
- 200g carrots
- 300g peppers (either red, yellow or orange)
- 200g onion
- 10g rosemary
- 100ml olive oil
- 200g vegetable broth
- 1 tsp parsley, finely chopped
- 2 ½ tsp. salt
- ½ tsp pepper
For the sea bream
- 1 large sea bream
- 1 tsp. salt
- 1 tsp. lemon zest
For the olive oil and lemon sauce
- 150ml olive oil
- 75ml lemon juice
- ½ tsp. oregano
- ½ tsp. salt
- ¼ tsp. pepper
Preparation:
- Preheat oven to 180°C (350F).
- Peel potatoes, carrots and onions and chop potatoes into 3cm squares, zucchini into half rings, carrots into rings, peppers into 3cm squares, onions into half rings.
- Place all chopped vegetables in a large baking tray and add olive oil, salt, pepper and some rosemary leaves.
- Prepare the vegetable broth in a bowl by adding 300ml of water. Pour over the vegetables.
- Season the sea bream with salt and lemon zest evenly on both sides. Put the sea bream on top of the vegetables.
- Βake at 180°C in the oven for approximately 40-45 minutes.
- 5 minutes before the fish is ready, prepare the olive oil and lemon sauce. Put the olive oil, lemon juice, salt, pepper and oregano into a small ball and mix all the ingredients with a spoon until they combine.
- Serve the vegetables on a plate and place the fish on top, adding 2-3 tbsp. of the olive oil and lemon sauce.
- Open a bottle of “Oenou Yi – Ktima Vassiliades” Xinisteri to create the perfect match and enjoy your meal!
