Today’s recipe is surprisingly easy for how delicious it is. It’s about the lemon bream: a simple fish recipe by Karlos Arguiñano that we have made step by step at home and will prepare again often.
Ready in less than 30 minutes and with an unforgettable flavor and texture, this fish dish has reminded us a lot of sole with lemon donkey, due to that combination of butter, parsley and lemon with which the sauce is made.
To these three ingredients, we add a bed made with julienne cut onion and leek and poached with a little oil and we don’t need anything else to have the recipe ready to take to the table. Just choose the garnish or accompaniment.
Cut the leeks into pieces of about five cm and chop them in juliana. We do the same operation with the onion. In a wide frying pan, put three tablespoons of olive oil and we begin to poach the onion over low heat. When it is soft, add the leek julienne and mix well, cooking for 5 minutes. We put out the fire.
We ask the fishmonger to remove the loins from the sea bream or we remove them with a sharp knife. We extend the leek and onion bed on an ovenproof tray and place the sea bream fillets on top, skin side down. Season to taste and add a drizzle of olive oil. Bake for five minutes at 220ºC
While the fish is being cooked, we melt the butter in a pan, add the chopped parsley and lemon juice and mix well. When taking it out of the oven, we pour this mixture over the sea bream fillets, taking it to the table immediately.
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With what to accompany the lemon sea bream by Karlos Arguiñano
To accompany this Dorada with lemon by Karlos Arguiñano we have prepared a garnish of rocket salad and pear tomatoes, but you can prepare any other garnish that you like for the fish, like some potatoes cooked in the microwave, for example.
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