Try Greek farmed bream and PDO extra virgin Greek olive oil in this healthy, easy fish dish. For the recipe, press the more button.
Gilthead Bream with Egg-Lemon Sauce
2-4 servings
1 cup/240 ml extra-virgin Greek olive oil
3 large onions, coarsely chopped
2 large carrots, cut into ¼-inch/6-mm-thick rounds
1 ½ pounds/750 g. cultivated celery, coarsely chopped, plus 1 tsp. ground celery seeds, or 2 pounds/1 kilo thin-stalked wild celery
Sea salt, to taste
Freshly ground black pepper to taste
2 pounds/1 kilo gilthead bream, cleaned and gutted
Egg and Lemon Sauce (Avgolemono)
2 large eggs
Juice of 1 large lemon
1. Prepare the vegetables: Heat the olive oil in a large pot and cook the onions over low heat, stirring until wilted, about 10 minutes. Add the carrots, celery, and celery seeds, if using, and toss to coat with the oil. Cover and simmer over low heat until the vegetables are tender, about 45 minutes, adding water if necessary to keep the mixture from burning.
2. Season the fish with sea salt and pepper.
3. Season the vegetables with salt and pepper. Place the fish carefully on top of the vegetables in the pot. Pour in the water, enough to cover the vegetables by ½ inch/1,5 cm. Cover, raise the heat and bring to a boil Then lower the heat and simmer until flaky and fork-tender, about 12 to 15 minutes.
4. Prepare the egg-lemon sauce: Beat the eggs and lemon juice together with a wire whisk or an immersion blender in a small bowl. Slowly add a ladleful of the pan juices from the fish in a steady stream, whisking/beating all the while, and immediately pour the avgolemono into the pot. Turn off the heat, tilt the pot back and forth to spread the avgolemono all around. Remember to not cover the pot. Serve hot.
The variety of fish dishes in the Greek kitchen goes way beyond the simple, grilled fish, whole on the bone, that so many people know from Greek restaurants. This is one of the classics, with avgolemono sauce. Try Greek farmed bream for this dish.
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