Ingredients
- 2 sea bream
- 2 kg amaranth greens
- 2 zucchini
- Salt
- Oregano
- Lemon
- Olive oil
Preparation for the Greens
- Clean the amaranth greens by removing the tough stems and leaf tips. Soak them in water with a little vinegar for five minutes to remove any insects, then rinse thoroughly.
- Clean the zucchini and cut them in half.
- Boil the greens and zucchini in salted, boiling water without a lid to help them retain their green color.
- Once cooked, use a fork to serve the desired amount onto a plate and drizzle with olive oil.
Preparation for the Sea Bream
- Clean the sea bream by removing the scales and gutting them. Season with salt both inside and out, and sprinkle with oregano.
- Grease a baking dish with a bit of olive oil, place the sea bream inside, drizzle a little more olive oil on top, and place in the oven.
- Bake in a preheated oven at 200°C (392°F) for 25-30 minutes, until golden. Be careful not to overcook the fish to keep it from drying out.
Enjoy the freshness of this dish, reminiscent of summer days by the sea and the simplicity of traditional flavors.
Enjoy your meal!
