Sea Bream with Pesto

Ingredients

• 1 sea bream
• 1 untreated lemon
• Sea salt
• coarse pepper (freshly ground)
• 1 red chili pepper
• 1 Shallot
• 1 Garlic clove
• 20 g ginger (1 piece; use less if desired)
• 1 bunch parsley
• olive oil

Instructions

1. 1.

   Wash the lemon, dry it and cut four 1 cm thick slices from the middle. Squeeze out the ends. Place the lemon slices in a parchment paper roll that should be about twice as long as the fish. Wash the sea bream, pat it dry and make shallow cuts about 1 cm deep with a sharp knife; drizzle with lemon juice. Wash the parsley, spin dry, place two stalks on the lemon slices inside the parchment roll, finely chop the remaining parsley. Peel and finely mince the garlic, ginger and shallot.

2. 2.

   Wash the chili, deseed it and finely mince as well. Mix parsley, garlic, chili, ginger and shallot with 1 tsp salt, plenty of pepper and olive oil to form a paste. Spread the paste into the fish cuts and into its cavity. Place the fish on the lemons inside the parchment roll, seal both ends of the roll, cut or pierce the surface as recommended by the manufacturer, and place it on a cold oven rack in a preheated oven at 200 °C (convection) on the second lower rack. Bake for about 30 minutes until the fish eyes turn white. Serve with salad and white bread.