Sea bream on baking paper


4 sea bream cleaned of scales and entrails

2 lemons, sliced

8-10 cherry tomatoes

1 tbsp pink peppercorns

1 tbsp caper

2 tbsp olive oil

Fresh oregano

Sea salt, freshly ground pepper

4 large sheets of baking paper


Preheat the oven to 200 degrees.

Open the 4 baking paper sheets and spread two lemon slices and place one sea bream on each. Add salt and pepper, put oregano in the belly of the sea bream, pour over a tablespoon of olive oil and sprinkle with pink pepper and capers.Spread the remaining lemon slices. Fold the baking paper at the edges and then wrap the whole thing.

Bake at 200 degrees for about 25 minutes.

Open the baking paper and drizzle with the remaining oil and lemon if desired.

Garnish with the fresh oregano.


Sea bass with zucchini, fennel and mustard sauce


4 sea bass, cleaned of scales and entrails

1 zucchini

Juice of 1 lemon

1 shot of white and dry wine

½ cup olive oil

2 tbsp mild flavored mustard

2 cloves of garlic

1 sprig of fennel

1 tbsp fresh mint

4 sprigs of rosemary

Salt, freshly ground pepper


Preheat the oven to 190 degrees. Rinse and dry the fish well and with a knife make 3 oblique and shallow cuts on each side. Place the sea bass in an oiled pan or pyrex and place a sprig of rosemary inside each belly. Cut the zucchini into cubes, chop the fennel and mint, add salt and pepper and put them in the pan. Chop the garlic and mix it with the lemon, mustard, salt, pepper and the shot of wine and pour over the sea bass.

Bake the fish at 190 degrees for about 20 minutes on both sides, until golden brown.


Mussels steamed with ouzo and dill


500 gr. clams, fresh

1 clove garlic, chopped

1 onion, sliced

¼ bunch of dill, chopped

3 kg. thyme, chopped

1 tsp anise

2 tbsp olive oil

50 ml of ouzo

2 tbsp mustard

Juice of one lemon


Freshly ground pepper


Wash the mussels and drain them.

Heat the olive oil and sauté the onion, garlic and thyme until wilted.

Add the mussels and continue sautéing for 2 minutes.

Finish over with the ouzo, let the alcohol evaporate, add the mustard, salt and pepper, stir for a while and cover the pot with its lid. As soon as the mussels open, remove the pot from the heat, add the lemon juice and dill and mix by shaking the pot.