Tsipoura (Gilthead Sea Bream) with Caper Vinaigrette and Beetroot Salad

I’ve been cooking lots of healthy Mediterranean dishes lately and fish is in out diet at least once a week.    This dish is so easy to make with few ingredients but still it’s so delicious.

One of my favourite salads I love pairing with fish, is one my mom used to make with beetroots, potato, eggs, tomato and cucumber and a simple vinaigrette.

I boiled more beetroots and used the leaves as well to make another salad which I paired with a Caper Vinaigrette which matched perfect both with the fish and the beetroots.

Tsipoura Sti Ladokolla (Sea Bream)

Serves: 4 -5

Preparation time: 10 mins - Cooking time: 30 mins

Ingredients:

3 Gilthead Sea Breams about 400 grams each

1 lemon cut into slices

Oregano

Tarragon

Salt and freshly ground Black pepper

1 tablespoon olive oil

Directions:

Ask you fish monger to scale and gut the fish then wash and drain.

Cut a big piece of parchment paper and put it in your baking tin and put the fish on the paper and season with salt, pepper, oregano, tarragon on both sides as well as inside and put two slices of lemon in the cavity. Sprinkle with a drop of olive oil on top and cover with the parchment paper.

Bake at a preheated oven at 150o C for 15 minutes and then turn on the other side for another 15 minutes.

Caper Vinaigrette

Serves: 4 -5

Preparation time: 5 mins

2 tablespoons capers

5 small gherkins

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon wine vinegar

1 small clove garlic

A pinch of salt, pepper, oregano & tarragon

Put all the ingredients in the food processor and mix until it is creamy.

Beetroot Salad

Serves: 4 -5

Preparation time: 10 mins - Cooking time: 30 mins

Ingredients:

3 medium sized boiled beetroots

3 medium sized potatoes

3 eggs, hard boiled

1 tomato, peeled and sliced

1 cucumber, peeled and sliced

Salt

Olive oil

Vinegar

Directions:

Place the beetroots in the pressure cooked with water. Wash the potatoes with skin on, put the basket on top and cook them for about 20 minutes.

Boil eggs separately for five minutes from boiling point and then put them in cold water.

Peel and cut everything into small pieces, add olive oil, vinegar and salt and mix well.

Refrigerate for an hour before serving.

Kali Orexi!

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