Sicilian Spaghetti with Grilled Bream

Preparation Time: 15 minutes plus 30 minutes marinating Cooking Time: 15 minutes – subject to size of fish
Serves: 6 people

A true Italian fish dish is always simple – few fresh ingredients with plenty of flavour. This can also be made using seabass or red mullet. Buy the fish ready filleted to speed up the preparation time - most fishmongers will be happy to oblige! This quick, stylish dish will impress you friends, as it is quite different and simple.

Gilt-head sea bream takes its name from the crescent-shaped golden mark on its domed head. It has beautiful silvery scales and slightly coarse but delicious flaky white flesh. Sea bream is best simply grilled as I have described in this recipe, but it can also be baked in a cartouche (wrapped in paper) or barbecued.

Ingredients

  • 6 sea bream fillets – about 6- 7 oz each
  • 6 tablespoons olive oil
  • 2 - 3 garlic cloves- peeled and cut lengthways into thin slivers
  • Bunch of fresh parsley
  • 3 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
    For the Spaghetti
  • 2 pound dried spaghetti
  • 2 pound fresh spinach or 1 pound frozen – roughly chopped
  • Olive oil
  • Salt and freshly ground black pepper

Method

1) Pre-heat the oven to 400ºF.
2) Cut three diagonal slits on each fillet. Push one garlic sliver and a few sprigs of parsley in each of the slits. Place the fish in a single layer in a shallow dish.
3) Whisk the oil, vinegar, salt and freshly ground black pepper together and pour over the fish. Cover and leave in the fridge for a minimum of 30 minutes (but no more than 4 hours!)
4) Cook the spinach and drain well.
5) Place the fish on an ovenproof tray. Pour over the marinade and cook for approximately 15 minutes.
6) Cook the spaghetti in boiling salted water according to the packet instructions – until al dente.
7) Drain the spaghetti and return to the pan. Add some olive oil and toss in the cooked spinach. Season with salt and freshly ground black pepper.

To serve the stylish way

Sit the sea bream fillets on top of the spaghetti. Sprinkle with some coarse sea salt, freshly ground black pepper and garnish with wedges of lemon.

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For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD

Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - deniseskitchen@easynet.co.uk