Sea bream with orange and raisins


  •     6 sea bream (300g each)
  •     juice and zest from 2 oranges
  •     6pcs soup of black currants
  •     6 fresh onions, finely chopped
  •     250g green olives without pits, cut into rings
  •     6 cloves garlic chopped
  •     6pcs soup of olive oil
  •     Salt Pepper

Soak the raisins in warm water for about half an hour. Preheat the oven to 200 ° C.

Sauté the onions in half the oil until softened. Drain the raisins and add them to the onions along with the olives and sauté them together for a few more minutes.

Cut six large pieces of oil paste and spread them with oil. Salt the fish and pepper and put garlic chopped on their belly. Divide the onion mixture in the oil paste and place the fish on top, sprinkle with the orange zest and sprinkle with the remaining oil and orange juice.

Lift the two edges of the paper and fold it two or three times to close loosely but tightly. Do the same with the side openings of the packages. Place in a pan and bake in the oven for 20 minutes.


You can ask the fisherman to fill the sea bream. In each package you will put two fillets, one on top of each other, dividing the onion mixture into layers.

If desired, add some shrimp to the packs.