By chef Louis Papageorgiou
- 8 fillets of sea bream (4 breams)
- 1 kg of fresh black eyed peas
- 400 gr zucchini squash
- 1/4 lemon
- 1 cup olive oil + a little for spreading
- 8 tablespoons of lemon juice
- 1 teaspoon of English mustard
- 2 tomatoes spread out and finely chopped
- Salt and pepper
Place the sea bream fillets in a glass or plastic basin, sprinkle them with 4 tablespoons of lemon juice, salt them and let them marinate for about 20-30 minutes.
Clean the peas and pour it in a saucepan with salted boiling water. Allow to boil for 10 minutes. Drain, put some more water in the pot, add salt again, put it in the fire, and when it is boiled again, put the peas back again, along with the zucchini and the lemon. Allow to boil for about 20 minutes until softened.
In the meantime, preheat the oven to 200 ° C. Drain the sea bream fillets, sprinkle with olive oil and spread them on an oiled baking pan with the side of the skin down. Bake for about 15 minutes in the oven and remove them. Put the mustard with the lemon in a bowl and add olive oil to make a dressing. Divide into 4 dishes, add the fillets and spray with the dressing. Garnish the dishes with the chopped tomato and serve.