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    • Sea Bream with Lemon and Parsley

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 9g; Carbs 2g; Protein 25g
    Sea bream with lemon and parsley is a classic Mediterranean dish that is simple and flavorful. This dish is a great way to show off the freshness of the sea bream and the bright flavours of the lemon and parsley. The olive oil helps to bring out the richness of the fish, while the garlic and herbs add a fragrant, herbal aroma. This dish is easy to prepare and can be enjoyed as an appetizer, main course, or side dish.   
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    Ingredients

    • 1 sea bream, cleaned and gutted
    • 2 tablespoons olive oil
    • 1 lemon, cut into wedges
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 tablespoon fresh parsley, chopped
    • Salt and pepper, to taste
    • 1/4 cup white wine

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve the sea bream with the lemon and parsley sauce.