• RECIPES

Recipe Directions

1. To cook the sea bream on the grill, spread oil and salt on its surface. Bake the fish until the skin is crispy for 15-20 minutes.

2. For the lemon oil that will accompany the sea bream: In a bowl, mix the oil, the mustard and the lemon juice.

3. At the same time, put oil, salt and pepper on the shrimp to marinate.

4. For the aromatic butter that will accompany the shrimp: Melt the butter in a pan and add half a chopped chili pepper, thyme, parsley, pepper and chopped garlic.

5. With a second sea bream fillet without skin, prepare the ceviche. Cut the fish into cubes in a bowl and add lime, lemon and orange juice. For more smell, grate also the zest. Add salt, pepper, the rest of the chili pepper, parsley to the bowl and mix well.

6. For the tamarisk salad: Boil the tamarisk and serve with a little of the lemon oil that we prepared for the sea bream. Add salt, pepper and dill.

7. Finally, cook the shrimp on the grill for 3-4 minutes and serve them with parsley and the aromatic butter.