During the week, we tried out a fishmongers in Tooting, which was quite novel for us, as we didn’t have anything like this on our doorstep in Bow. So we got quite excited about what was on offer, everything from squid to oysters.
One of my favourite fish is sea bream, or tsipoura as we called it in Cyprus. It was always served whole, cooked on the BBQ and served with chips and a huge number of meze plates. You can read an example of this here, one of my previous blog posts about Yialos Taverna in Paphos. The entire meal, including drinks, would normally cost no more than about 15 Euros per person, so I was always disappointed when I first moved back to the UK, when ordering sea bream or bass in a restaurant, that it was already filleted and was often pretty pricey. Part of the fun is filleting the fish, and I also (perhaps weirdly) really like the taste of the skin, which you often don’t get served in restaurants.
The fishmonger sold us two sea bream and 6 king prawns, for £6. I was pretty pleased with that! We don’t have a BBQ yet (and even if we did, it was tipping down with rain!) so we cooked them in the oven. It’s a very simple dish and quick to do, to give you a little taste of the Mediterranean for a mid-week meal!
2 Seabream (whole, gutted)
6 King Prawns
2 Garlic Cloves
Bag of Chopped Kale
6 New Potatoes
Salt and Pepper
Pre-heat the oven to 180 Degrees Celcius.
Cut up a lemon into slices and place inside the sea bream, seasoning the skin with salt and pepper.
Place the fish into silver foil parcels, drizzle in a little olive oil, and make sure it is completely sealed, and place in the oven for 20 minutes.
Boil 50ml of water in a pan and add the kale, allowing it to cook until soft, and season with salt and pepper.
When the sea bream is nearly done, fry some olive oil and garlic in a frying pan and add the prawns, cook them, turning them over, until they are a deep orange in colour.
It’s time to dish everything up! We also had some new potatoes, although we were a bit naughty and bought ones we could just whack straight in the oven to save time!
This is an easy dish that can be served with a variety of sides – some of my other favourites are ratatouille or cous cous.