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