Sea Bream with Celery
Sea bream is a firm-fleshed white fish and the Mediterranean gilt-head is particularly tasty. This recipe enhances the sea breams' succulent and choice flesh.
4-6 open-sea gilt-head or other bream
600 gm celery
juice of 2 lemons
1/2 tsp arrowroot
salt & freshly ground pepper
1. Wash the fish and sprinkle them with salt and pepper and the juice of one lemon. Let stand for one hour or so on a rack to absorb the flavors.
2. Cut the celery into rounds about 4 cm long and parboil them in 500 ml (2 cups) of lightly salted water for 3-4 minutes.
3. Place the fish on top of the celery, dust with arrowroot, shake the pan to distribute the thickener, bring to a boil and after 1-2 minutes, cover and cook for 12-14 minutes.
4. Add the juice of the second lemon, stirring gently, sprinkle with lots of pepper, boil for another 2 minutes and serve.