Ingredients
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1 Sea Bream from one of the Blue Island Fish Markets
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2 Lemons
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Oregano
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Salt
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6 vine leaves
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Rosemary
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Olive Oil
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Sauce for the end:
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Mustard
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Lemon
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Oil
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For the split peas:
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250 g split peas
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1 medium size onion
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1 carrot
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1.5-1.7 lt. litres hot water from a kettle. Ratio of water to split peas is about 6 to 1 (in an open, simmering saucepan).
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40 ml Olive Oil
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Salt
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Pepper
Instructions
Purchase the cleaned Sea Bream from one of the Blue Island Fish Markets.
Place lemon slices on a sheet of baking paper, add the sea bream sprinkled with oregano and on top of that add the rosemary. Put three slices of lemon over each fish, add the oil and vine leaves. Place in a baking tray and cover with another sheet of baking paper.
Bake for about 15 minutes (fan) at 200°C.
Remove the baking paper and drizzle the fish with oil, lemon, and mustard sauce. Let it bake for another 5 minutes or so (depending on the oven).
For the split peas:
Chop the onion and grate the carrot. Heat the oil over a medium heat in a deep non-stick saucepan and add the onion and carrot to sauté gently for 4-5 minutes, stirring every now and then. Add the split peas.
Sauté with the onion-carrot mixture for 2 minutes and then add most of the hot water (1.2 – 1.4 litres), leaving the rest for topping up later if needed. When the bubbles that come out on the surface start to get smaller and pop – which means that most of the water is gone – check that the split peas have ‘melted’.
Usually this happens after about 25 minutes, but the time can obviously vary. If the split peas haven’t turned soft and the water has almost gone, add warm water in small quantities (100 ml) one or more times, until the split peas are completely soft. When the split peas have ‘melted’ and have become a thick paste; remove from the heat and blend with a hand mixer until completely smooth and velvety. Season if necessary with salt and pepper.
Serve hot with the bream on top.
Bon appétit!
