For the fish:
1 whole sea bream, cleaned
Salt and pepper to taste
Spices to taste (suggestion: sweet paprika, cumin or thyme)
1/2 tomato, thinly sliced
Lemon wedges to taste
3 onions, sliced
1 sprig fresh rosemary
For the creamy sauce:
1 tablespoon vegetable oil
1 tablespoon butter (butter)
200 ml cream (33% fat)
1 small onion, finely chopped
1 garlic clove, minced
Salt to taste
Fresh or dried dill to taste
For the warm salad:
1 eggplant, cut into small cubes
2 diced tomatoes
20 ml soy sauce
1 teaspoon chili sauce (optional for a spicy kick)
20 ml vegetable oil
1 handful chopped fresh parsley
1 garlic clove, minced
Preparation
Step 1: Prepare the fish
Preheat the oven to 200°C.
Season the sea bream inside and out with salt, pepper, and your favorite spices.
Stuff the inside of the fish with tomato slices, lemon slices, the rosemary sprig and a few slices of onion.
In a baking dish, place a bed with the remaining onions. Put the fish on top and drizzle with a little oil.
Cover with foil and bake for 25 minutes. Then, remove the paper and let it brown for 10 more minutes to form a light, aromatic crust.
Grandpa’s advice: the secret is inside. The lemon slices and onion cooked inside the fish release steam and aromas that gently penetrate the meat, enhancing its flavor without drying it out.
Step 2: Prepare the creamy sauce
In a skillet, melt the butter along with the oil.
Add the onion and garlic, and sauté until golden brown and fragrant.
Add the cream, a pinch of salt and dill. Cook over low heat, stirring, until slightly thickened (about 5-7 minutes).
Set aside warm to serve over the fish.
Step 3: Prepare the warm salad
In a pan with hot oil, sauté the eggplant until it is well browned.
Add the tomatoes, garlic, soy sauce and chili sauce. Cook for 2-3 minutes until everything is combined.
Turn off the heat, add the chopped parsley and mix gently.
Assembling the platter
Serve the sea bream on a large platter, with the creamy sauce on top or in a separate bowl for everyone to serve.
Serve with the warm eggplant and tomato salad.
Add a squeeze of lemon juice just before serving to enhance the final flavor.
Additional recommendations:
You can prepare this same dish with sea bass, salmon or any whole white fish.
For a lighter version, substitute the cream for plain unsweetened yogurt, adding it off the heat.
The salad can also be served cold the next day, as an accompaniment to other meats or fish.
This dish pays homage to family meals by the sea. If you prepare it, you will not only enjoy delicious fish, you will also relive the simple wisdom of those who cooked with love and knowledge.
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