The simplest recipes are usually the ones that we repeat the most. Today I bring you one of them, a simple and very healthy recipe, but absolutely delicious. A steamed sea bream flavored 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 smooth, and also the flavors are 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 a fresh touch and a surprising counterpoint to the palate of this recipe.

In fact, one of the ways of cooking in which the fish is juicier is steam cooking. As you know , fish is a food that tolerates overcooking very badly , and nothing that you spend in time, it stays 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 with which I have cooked today is golden, it will be very practical for this type of recipe. Since it not only has a steam cooking basket with a thermometer-probe included in the lid, but once you remove the basket it serves as a low pot-type pot.

I have accompanied the gilthead bream with some vegetables that I have cooked in the basket itself, in this case some wild asparagus and some pink chard stalks, saving time and tools that cooking it at the same time means, but you can use the vegetables that you like the most. To make this recipe unique, I added a couple of tablespoons of quinoa. Does anyone give more?

Let's go with the recipe.

WMF Vitalis steam cooker and Mediterranean glass

Ingredients (For 2 servings)

• 1 whole sea bream about 400 g gutted and descaled open in half
• 1 lemon cut into slices
• 3 sprigs of fresh rosemary
• Pink pepper
• Coarse salt from Guérande "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 Guérande “Le Paludier” coarse salt grinder. Introduce inside the sea bream, a couple of lemon slices and a couple of branches of fresh rosemary. Booking
2. Pour water into the WMF Vitalis pot , and add a few pink pepper berries, a sprig of rosemary and a couple of lemon slices. Then place the basket varnished with a little oil.
3. Introduce the sea bream with the lemon and rosemary and add some pink pepper berries.
4. Place the clean asparagus and chard stalks cut to a size similar to the asparagus next to it.
5. Place the lid with the probe-thermometer and put on the fire. When the thermometer reads 90-100ºC, count 12 minutes. Check after 6 minutes if your pot keeps the bottom with water. If not, add enough to maintain the level.
6. After that time the fish will be cooked. Remove the lid and carefully, because it will be very hot, take out the basket. Separate the loins and discard the spine and head. Serve the loins with the vegetables accompanied by quinoa and a splash 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've ever eaten thanks to steam cooking.

WMF Vitalis steam cooker

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 spine, you can ask your fishmonger to have the loins removed . In this case, you can expand the portions, because there will be more space in the basket, but keep in mind that the cooking time will be less , so remember to adjust the times.
• If you use another type of vegetable, keep in mind that you may have to cook them a little longer or maybe less, depending on the hardness of the vegetables.

To enjoy.