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Pagrus with soy sauce and lemon grass

Ingredients

  • 2 large Pagrus (or 4 small)
  • 2 stalks of lemongrass
  • 80 gr ginger (1 piece)
  • Juice and zest of 1 lime and 2 sliced limes
  • 1 cup basil or lemon verbena leaves
  • 5 – 6 tbsp soy sauce (tamari soy)
  • 1 tsp sesame seeds and 1 tsp black cumin seeds
  • 400 gr chard

Preparation

  1. Preheat the oven to 180 degrees Celsius.
  2. Tenderise the lemon grass using the back of the knife and then chop.
  3. Place it into a bowl.
  4. Coarsely grate the ginger using the large side of a grater and add it to the bowl with the basil or lemon verbena leaves.
  5. Cut 2 pieces of parchment paper and place 1 sea bream on each.
  6. Fill the fish cavities with the stuffing.
  7. Place 3 – 4 lime slices on each fish and tie the fish at 3 – 4 points using kitchen string.
  8. Pour soy sauce, lime juice and zest over the fish.
  9. Wrap the fish in the parchment paper and place on the tray.
  10. Bake for about 25 - 30 minutes (depending on the size of the fish) and allow to rest before opening the parchment paper (be very careful).
  11. Sprinkle with sesame and black cumin seeds and serve.
  12. Pair with boiled chard with lime vinaigrette.
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