Recipe of roasted sea bream in pack choi

As I like the sea bream, it is roasted on the back in an iron or on a fire, but they have an inconvenience, they impregnate the kitchen of its aroma and then it touches a thorough cleaning to eliminate said smell. Today with this roasted sea bream recipe in pack choi I am going to give you a solution so that they come out just as delicious but the kitchen doesn't even find out.

The truth is that I usually do it with grape leaves but now, as you know, the vines have only a few tiny buds, so I'm going to use this “oriental mustard”, pack choi, which my friend Juan gave me yesterday.

The ingredients

4 golden rations, 8 pack choi leaves, 4 small tomatoes, extra virgin olive oil (EVOO) and salt.

The preparation

We clean the browns and remove the central spine, wash them, fill them with sliced ​​tomatoes and salt and wrap them in the mustard greens, making a package.

We put in the preheated oven at 180º, 15-20 minutes (depending on the size of the fish and the type of oven).

Time of preparation | 30 minutes

Difficulty | Half


We can accompany this roasted sea bream recipe in pack choi, with mustard lightened with EVOO and a white Rueda, Verdejo, like a Marquis de Riscal, and enjoy.

Video: Korean Steamed Ginger Garlic Sea Bass, Pak Choi and Rice (February 2020).