Seared bream with spinach

Name: Seared bream with spinach
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 1 teaspoon dried oregano; ½ teaspoon paprika; 4–5 tablespoons lemon juice; 2 bay leaves; 4 bream fillets, weighing 180–200 g each; 3 anchovy fillets, chopped; 2 cloves garlic, chopped; 5–6 tablespoons olive oil; 750 g spinach, large stalks removed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

The family of breams is vast; they are all firm-fleshed and have a fine flavour, but the best are the gilt-head and the red bream. Fish must be fresh, and this means that it looks fresh and has no fishy smell. Look for bright eyes, deep red gills, shiny, bright skin and a firm texture.

Ingredients

4 bream fillets, weighing 180–200 g each
4–5 tablespoons lemon juice

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
Spicy

Method

Put the bream into a marinade made with 2 tablespoons of the lemon juice, the herbs, paprika, salt and pepper to taste and 1 tablespoon of the oil. Cover and set aside for an hour, turning the fis