Steamed sea bream with lemon and rosemary

The simplest recipes are usually the ones we repeat the most. Today I bring you one of them, a simple and very healthy recipe, but absolutely delicious. A steamed sea bream flavoured with lemon, rosemary and pink pepper , which will make you banish forever the idea that steamed fish is boring. The meat is terribly juicy and tender, and the flavours are also enhanced thanks to the fact that the sea bream is cooked in its own juices. The touch of lemon and rosemary, together with the pink pepper, give it the fresh touch and the surprising counterpoint to the palate of this recipe.

In fact, one of the ways of cooking fish that makes it juicier is steam cooking. As you know , fish is a food that tolerates overcooking very poorly , and if you overcook it, it becomes dry and unappetizing. The problem usually comes from the fact that steaming whole pieces is not possible unless you have a steam oven. That is why the WMF Vitalis pot that I used to cook this sea bream today will be very practical for this type of recipe. Not only does it have a steam cooking basket with a thermometer probe included in the lid, but once you remove the basket, it can be used as a low pot.

I accompanied the sea bream with some vegetables that I cooked in the basket itself, in this case some wild asparagus and some chard stems, saving time and utensils by cooking them at the same time, but you can use whatever vegetables you like. To make this recipe a unique dish, I added a couple of tablespoons of quinoa. Can anyone offer more?

Let's get on with the recipe.

WMF Vitalis steamer and glass container Mediterranean

Ingredients (For 2 servings)

• 1 whole sea bream, about 400 g, gutted and descaled, split in half
• 1 lemon cut into slices
• 3 sprigs of fresh rosemary
• Pink peppercorn
• Guérande coarse salt "Le Paludier"
• 1 bunch of wild asparagus
• 6 pink chard
• Extra virgin olive oil

Preparation

1. Clean and dry the sea bream well. Salt it with a few turns of the “Le Paludier” Guérande coarse salt mill. Place a couple of slices of lemon and a couple of sprigs of fresh rosemary inside the sea bream. Set aside.
2. Pour water into the WMF Vitalis pot , add a few pink peppercorns, a sprig of rosemary and a couple of lemon slices. Then place the basket, which has been lightly oiled, in place.
3. Add the sea bream with the lemon and rosemary and add some pink peppercorns.
4. Place the clean wild asparagus and the chard stems cut to a size similar to the wild asparagus next to it.
5. Place the lid with the thermometer probe and put it on the heat. When the thermometer reaches 90-100ºC, count 12 minutes. After 6 minutes, check to see if the bottom of your pot is still filled with water. If not, add enough to maintain the level.
6. After this time the fish will be cooked. Remove the lid and carefully, because it will be very hot, remove the basket. Separate the fillets and discard the bones and head. Serve the fillets with the vegetables, quinoa and a drizzle of extra virgin olive oil. Decorate with a slice of lemon and a sprig of rosemary.

Your portion of sea bream will be the juiciest you have ever eaten thanks to steam cooking.

WMF Vitalis steamer pot

Tips

• Depending on the size of your sea bream, you should adjust the cooking time.
• Instead of cooking the whole piece of sea bream with head and bones, you can ask your fishmonger to remove the fillets . In this case, you can increase the portions, because there will be more space in the basket, but keep in mind that the cooking time will be shorter , so remember to adjust the times.
• If you use other types of vegetables, keep in mind that you may need to cook them for a little longer or perhaps less time, depending on the hardness of the vegetables.

Enjoy.