Gilthead Sea Bream With Scallions And Ginger Recipes

Steps:

• Make dipping sauce first. Mix all ingredients and set aside.
• Preheat oven for broiling (480 F, 250 C).
• For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
• Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
• Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
• Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
• Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
• While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
• Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
• Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.

Steps:

• Ideally, buy your fish ready cleaned out and descaled. Otherwise, clean it well.
• Cut a length of aluminium foil, enough to wrap the fish completely.
• Spread olive oil all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
• Pour more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminium foil and seal it up tight. The foil will keep the fish from drying out and keeps the flavours surrounding it as it cooks.
• Place the fish, in its foil, in an oven dish or tray, in the oven, and roast at 200C for 30 minutes. Larger fish may need more.

Steps:

• Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
• Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
• Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
• Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
• Serve the fish with the vegetables and sauce.