CATEGORIE
TAG
Ingredients
Serves 4
- 4 single fresh sea bream portions (around 280 g each), gutted and scaled
- 2 medium courgettes
- 16 thin slices bacon
- 4 sprigs thyme
- 4 sprigs rosemary
- 4 sprigs fresh marjoram
- 1 untreated, unwaxed lemon
- 1 head gentile lettuce
- Dijon mustard
- extra virgin olive oil
- apple cider vinegar
- salt and pepper
Preparation
Rinse the sea bream portions and pat dry with baking paper. Insert the herbs and a slice of lemon into the opening in the belly and add a light sprinkling of salt and pepper. Wash and then cut the tips of the courgettes. Finally thinly slice lengthways with a mandoline.
Wrap the fish in the thin courgette slices alternated with the bacon slices. Leave the head and tail free. Line a baking tray with baking paper and lightly brush with oil. Arrange the fish as prepared above onto the tray. Drizzle with oil, add a small pinch of salt and a sprinkling of ground pepper and bake in the oven at 200°C for 10 minutes.
Meanwhile, put one teaspoon of mustard, one of vinegar and one of water, along with salt, pepper and 120 ml of oil, into a jar. Put the lid on and shake vigorously until it forms a slightly creamy sauce.
Clean, wash and dry the lettuce and dress with the mustard vinaigrette. Serve the fish with its side dish, adding a few small marjoram leaves to finish.
