Bream (or rosetia) in garlic sauce

Bream (or rosetia) in garlic sauce

By
From
The Islands of Greece
Serves
2
Photographer
Steven Joyce

At Perigiali on Stegna beach, Rhodes, the kitchen is famous for this dish. Rosetia is a kind of wrasse found in local waters, with extraordinary orange and pale pink scales. At Perigiali they cook it with garlic and red wine vinegar, pounded with breadcrumbs, and it is absolutely incredible. This version uses red or pink bream (although you could use any bream) as rosetia is almost never exported.

Ingredients

Quantity Ingredient
5 garlic cloves, finely chopped
1/4 teaspoon sea salt
1 slice day-old white bread, crusts removed, crumbled roughly
4 tablespoons olive oil, plus more to cook
2 tablespoons red wine vinegar
2 small whole red or pink bream, cleaned and gutted

Method

  1. Pound together the garlic, salt, bread, oil and vinegar in a large mortar and pestle until a pulpy sauce is achieved. Divide the sauce into quarters and smear a portion on to one side of each fish.
  2. Get a wide frying pan hot over a medium-low heat. Add a splash of oil. Place both fish, coated side down, into the pan and cook gently for 4–5 minutes. Smear the rest of the coating onto the uncooked side. Turn and cook for 4–5 minutes longer, until the fish is cooked through and the coating golden and beginning to crisp up.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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