2 fillets of sea bream Fish from Greece (600gr)
200g dry bread
Aromatic herbs to taste (e.g. rosemary, sage, basil, dill, thyme)
100 g spinach (alternatively a bunch of ribs or borage)
1 garlic clove
EVO oil to taste
We wash and clean the fish fillets, leave them aside while we proceed with the other steps of the recipe.
For the creamed corn, boil a fresh cob of corn for about 20 minutes and when it is cooked, shell it. Alternatively, we can also use a precooked cob.
We chop the onion and put it in a pan with a little EVO oil, stew it, add the corn kernels, cover with water and cook, then blend everything. Season with salt and pepper.
Mix the dry bread with the herbs, oil, salt and pepper separately. Bread the fish on the meat side and place it on the baking tray. Bake in a preheated oven at 180 degrees for about 10 to 15 minutes.
In the meantime, cook the spinach (ribs or borage) in a pan with a little EVO oil and a clove of garlic. Add salt and pepper to taste.
Serve the fish hot with the creamed corn and spinach as a side dish.