This is a classic, simple and delicate recipe for big and oily fishes, cooked in the oven.
For 2 persons
Ingredients
2 big sea breams
extra virgin olive oil
1 pinch oregano
juice from 2 lemons
coarse salt
freshly ground black pepper
For the ladolemono sauce: Whisk togethen 3 parts extra virgin olive oil, 1 part lemon juice, 1 pinch of salt and freshly ground black pepper.
freshly ground black pepper
For the ladolemono sauce: Whisk togethen 3 parts extra virgin olive oil, 1 part lemon juice, 1 pinch of salt and freshly ground black pepper.
Preparation
Clean the sea breams from the scales and the guts. Rinse them with plenty of fresh water. Drain well and dry them off with paper towel. Put the fishes in a pan, add olive oil, the juice of half lemon, and season them with salt, pepper and oregano, both sides and inside the belly.
Clean the sea breams from the scales and the guts. Rinse them with plenty of fresh water. Drain well and dry them off with paper towel. Put the fishes in a pan, add olive oil, the juice of half lemon, and season them with salt, pepper and oregano, both sides and inside the belly.
Preheat the oven at 360° F (180° C) and bake the sea breams for 30 minutes.
Serve the sea breams in the plates, pour some of the juices from the pan on each fish and then add the ladolemono sauce.
Enjoy!
Serve the sea breams in the plates, pour some of the juices from the pan on each fish and then add the ladolemono sauce.
Enjoy!
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