Seared bream with spinach from Winter Food by Jill Norman
The family of breams is vast; they are all firm-fleshed and have a fine flavour, but the best are the gilt-head and the red bream. Fish must be fresh, and this means that it looks fresh and has no ...
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Skillet
- Spatula
- Stove
- Plate
- Plastic wrap
Ingredients
- 4 bream fillets, weighing 180–200 g each
- 4–5 tablespoons lemon juice
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- salt
- freshly ground black pepper
- 5–6 tablespoons olive oil
- 750 g spinach, large stalks removed
- 3 anchovy fillets, chopped
- 2 cloves garlic, chopped
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