Sea bream with celery in avgolemono (egg & lemon sauce)

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


4 filets of fresh Greek aquaculture sea bream
500 gr of celery leaves or celery stalks cut into pieces
4 spring onions, incl. the leaves, sliced
1 leek (just the white part) sliced
1.500 ml vegetable broth
100 ml olive oil
Salt & freshly ground black pepper

For the egg & lemon sauce

2 eggs
Juice from 1 lemon


Heat the olive oil in a pan and sauté the vegetables until soft. Add salt and pepper, add the vegetable broth and boil for 5 minutes. Turn the heat down and add the sea bream filets on top of the vegetables. Cook for a further 20 minutes, on low heat, and then remove from the heat.

Beat the eggs in a deep dish, add the lemon juice and then, spoonful by spoonful, add the juice from the cooked vegetables and fish into the egg and lemon mixture, stirring constantly. Pour the sauce over the cooked fish in the pan. Move the pan around giving it a final stir and then put it back on the burner for 1 more minute.