for 4 person

Fish

2	gilthead seabream (approx. 500 g each)
2 tsp	aniseed
¼ tsp	black pepper
2 tbsp	olive oil
1	organic lemon, use grated zest and 1/2 tbsp of juice
1	garlic clove, squeezed
¾ tsp	salt

Vegetables

700 g	courgettes, cut into sticks approx. 6 cm long
3	spring onions incl. green parts, onions cut into quarters, greens cut into pieces approx. 3 cm long
1	garlic clove, squeezed
1 tbsp	olive oil
1 tsp	salt
a little	pepper
1	organic lemon, grated zest and 2 tbsp of juice
2 tbsp	olive oil
½ bunch	peppermint, finely chopped
to taste	salt and pepper to taste

How it's done

Fish

Rinse the fish (inside and out) with cold water, pat dry, and make several cuts in the surface (approx. 1 cm deep). Using a mortar and pestle, finely crush the aniseed and pepper. Stir in the olive oil, lemon zest and juice, add the pressed garlic. Coat the fish with the mixture inside and out, cover and leave to marinate in the fridge for approx. 1 hr. Season the fish with salt inside and out shortly before cooking.

Vegetables

Mix the vegetables with the garlic and oil on a baking tray lined with baking paper.

Cook for approx. 15 mins. in the centre of an oven preheated to 170°C. Remove from the oven, season and allow to cool a little.

For the dressing, combine the lemon zest and juice with olive oil and mix well. Mix the vegetables with the dressing, cover and leave to infuse for approx. 15 mins. Mix the peppermint into the salad shortly before serving, season. Place the fish on the same tray.

Bake for approx. 30 mins. in the centre of an oven preheated to 170°C. Serve the sea bream with the courgette & mint salad.

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