Ingredients
- 2 sea bream
- 1.5 kg celery
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 1 bunch of dill
- 50 ml water
- Salt
- Pepper
- Olive oil
- Juice of 2 lemons
- 2 heaping tablespoons flour
Adjust ingredients as needed for desired portions.
Preparation for the Vegetables
- Wash the celery, dill, and spring onions thoroughly. Peel and chop the regular onion.
- Cut the celery in half to make the pieces shorter and easier to serve.
- Place the celery, dill, and onions in a pot and boil over medium heat until the celery is soft but not mushy, as it will cook further in the oven.
- When ready, remove the celery from the pot with a fork and arrange it in a baking dish. Reserve 50 ml of the cooking liquid and discard the rest.
- Add the chopped regular and spring onions, dill, salt, pepper, and 50 ml of water over the celery. Stir gently to mix all ingredients evenly.
Preparation for the Sea Bream
- Clean the sea bream by removing the scales and gutting them. Rinse well, salt them, and coat them with flour, ensuring they are well-covered.
- In a skillet, heat olive oil until very hot, then fry the sea bream for 2 minutes on each side—just enough to form a golden crust.
- Create small hollows in the celery mixture and place the sea bream inside. Drizzle the remaining oil from the pan over the fish and celery.
- Bake at 180-200°C (356-392°F) for 45-50 minutes, adjusting based on your oven. Add water if necessary during baking.
- In a bowl, combine the reserved celery broth, lemon juice, and flour, whisking until smooth. When the dish is ready, pour this mixture over the fish and bake for an additional 5 minutes to let the flavors meld.
This elegant dish combines the delicate flavors of the sea with aromatic celery and lemon—a comforting, Mediterranean-inspired meal that’s perfect for a special gathering. Enjoy!
