For dinner we had my son’s famous seafood. We call it this because he loves seafood more than chicken and meat, and he always helps. This time we had rock muscles and baked sea bream with a green salad, bread and a Rosé I picked up during my weekend in Côte d’Azur. Yes, the kids love the muscles!
My son washed the muscles, and the muscles were so delicious. I attribute this to me spending more than my normal 30 minutes in the kitchen. sea bream is an easy fish to bake, but I put in effort for our special dinner by pre-sautéing the potatos and eggplant before putting the fish in the oven. This time consuming extra step makes a huge difference.
- 2 lb rock muscles debarred and washed.
- 1/2 onion slices thin
- 2 cloves garlic
- 1 leek sliced thin
- 1 tbsp butter
- 2 tbsp olive oil
- Chopped parsley
- A splash of your bottle of rosé
Sautée onion, leek, garlic in olive oil and butter until very soft and a bit crispy around the edges. Add the muscles and wine and wait 5 minutes until the muscles open and release their juice. Add parsley and remove from heat. Serve in the broth with bread for soaking up the juices.
Sea bream, potatos and eggplants:
- 2 medium sea bream or other white fish, about 2 lb.
- 3 white potatos
- 1/2 eggplant
- Olive oil
- Sea salt
Slice the potatos and eggplant very thin. Sauté the potatos in olive oil until almost done and a bit golden. (Easy version: boil the potatosunt half done and don’t pre-fry the eggplants).
Remove from heat, set aside and do the same thing with the eggplant. Remove from heat and set aside.
Place the whole cleaned sea bream in a pan atop the eggplant and potatos in an 190 degree C oven, sprinkled with sea salt and drizzled with olive oil. Bake for 20-25 minutes, and serve. Eat the muscles while the fish bakes:)