Sea Bream in the Roman Clay Pot
Sea bream cooked in a Roman clay pot is a recipe featuring fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 sea bream (about 800 g each, ready to cook)
- juice of one lime
- 4 sprigs Rosemary
- 150 ml white wine
- Paprika peppers (half a red, half a green and half a yellow each)
- Lime slice
- Rosemary sprig
- Banana leaf
Instructions
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1.
Rinse the Roman clay pot. Rinse the fish inside and out with cold water, pat dry, drizzle with lime juice, season with salt and pepper, and fill each fish with two rosemary sprigs.
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2.
Place the fish in the clay pot, pour over the wine, close the lid, and bake in the oven at 200°C for 35 minutes.
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3.
Meanwhile wash, trim, and slice the paprika into rings.
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4.
Arrange one banana leaf on a clean tile or plate, spread the paprika rings on it, place each fish on top, decorate with quartered lime slices and add some rosemary sprigs. (Alternatively arrange the paprika rings on a platter with the fish and rosemary).
