Steamed sea bream with lemon and rosemary

The simplest recipes are usually the ones we repeat the most in the end. 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 banish forever the idea that steamed fish is boring. The meat is terribly juicy and smooth, and the flavors 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 pink pepper, give this recipe a fresh touch and a surprising counterpoint to the palate.

In fact, one of the cooking methods 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 over time remains dry and unappetizing. The problem usually comes from the fact that steaming entire 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 basket for steam cooking with a probe-thermometer included in the lid, but once you remove the basket it serves as a low pan type pot.

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

Let's go with the recipe.

WMF Vitalis steam cooker and Mediterranean glass beaker

Ingredients (For 2 servings)

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

Preparation

1. Clean and dry the bream well. Salt it with a few turns of the Guérande “Le Paludier” coarse salt mill. Introduce inside the sea bream, a couple of lemon slices and a couple of sprigs of fresh rosemary. Booking
2. Pour water into the WMF Vitalis pot , and add some pink pepper berries, a sprig of rosemary and a couple of lemon wedges. 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. Next to it, place the clean green beans and the chard stalks cut into a size similar to the green beans.
5. Place the lid with the probe-thermometer and put on the fire. When the thermometer marks 90-100ºC, count 12 minutes. Check after 6 minutes if your pot holds 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 spines and discard the spine and head. Serve the loins with the vegetables accompanied by quinoa and a drizzle of extra virgin olive oil. Garnish 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 other types of vegetables, keep in mind that you may need to cook them a little longer or perhaps less, depending on the hardness of the vegetables.

To enjoy.