Sea Bream in Spicy Oil with Nuts and Spring Onions

Ingredients

• 6 Spring Onions
• 1 red chili pepper
• 2 Garlic cloves
• 1 untreated lemon
• 4 sea bream (ready to cook, about 350 g each)
• Salt
• Pepper (freshly ground)
• 4 tbsp plant oil
• 40 g roasted peanuts
• 2 tbsp finely chopped coriander leaves

Instructions

1. 1.

   Wash and trim the spring onions, cut them diagonally into pieces 2-3 cm long. Wash, trim and finely chop the chili pepper. Peel the garlic and slice it into sticks. Rinse the lemon hotly and pat dry. Grate the zest and squeeze a little juice.

2. 2.

   Rinse the fish and pat dry. Make 3-4 shallow cuts on each side. Season inside and out with salt and pepper.

3. 3.

   Add the chili to the oil in a large very hot, non‑stick pan (or two) and fry the fish for 5–6 minutes until lightly golden brown. Add the spring onions, garlic and lemon zest, turn the fish and cook another 5–6 minutes until done. Finish with a drizzle of lemon juice.

4. 4.

   For serving arrange the sea bream on top of the spring onions and drizzle with the oil. Mix the peanuts with coriander leaves, sprinkle over the fish and serve.