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Baked sea bream with tomato salad

Whenever I cook fish the words of the one and only, Lefteris Lazarou come to my mind: “In Cyprus you don’t know how to cook fish. Why? Because you overcook it!”. So true my friend, so true. Put a timer, once 40 minutes pass take the fish out, if you think it’s too pink and uncooked, you are wrong. It’s cooked, and it tastes like heaven because it didn’t have the time to dry out.

The main trick apart from cooking time is of course, to use fresh fish. Huge thanks to Alpha Mega and Blue Island fish mongers for making that happen (and Cuisinovia for the recipe).

Ingredients from Alpha Mega

For the salad

  • 500g cherry tomatoes
  • 2 Tbs chopped parsley
  • 2 Tbs chopped dill or coriander (I used dried dill)
  • 1 small red onion, finely chopped
  • 1 Tbs small capers
  • 1/3 cup olive oil (I used “7 Elies” Organic Extra Virgin)
  • 4 Tbs red wine vinegar (I used Biona Organic)
  • 1 Tbs maple syrup
  • salt and pepper

For the fish

  • 800g x 2 sea bream
  • 1/2 cup chopped parsley
  • 2 tbs dry dill
  • 1 small onion
  • 2 lemons
  • Salt and Pepper


For the salad: Mix the maple syrup, vinegar, olive oil, salt and pepper to make the dressing.

Chop the onion and parsley, half the tomatoes, add the dill and capers. Mix with the dressing before serving.

Season the fish with salt and pepper. Add rings of onion, parsley and dill inside the fish. Add 2-3 slices of lemon on top of each fish and wrap with cooking paper. Cook at 200C for 40 minutes.

Serve the fish with the salad and basmati rice or potatoes of choice.

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