Bream with pears in coconut sauce
1 seabream (a big one)
Salt and pepper
2-3 sprigs of fresh rosemary
1 small sour apple
2 small courgettes
400 g of mushrooms
150 ml of coconut milk
3-4 tablespoons of olive oil
Salt and pepper to taste
Scale and gut the sea bream (if purchased whole) and rinse with cold water. Place it on a large sheet of baking paper. Sprinkle with salt and pepper on all sides (including the inside). Stuff its belly with a few sprigs of rosemary and sour apple slices. Drizzle with olive oil (2-3 tablespoons). Then wrap the fish in the paper. Tranfer it on a baking dish.
Roast the bream at 200°C for 20 minutes, then tear the top of the package and continue cooking for a further 10 minutes, the time to brown it nicely.
Along with the fish, prepare the garnish in coconut sauce. Cut the vegetables and pears into chunks, leave the mushrooms whole. Tip them into a baking dish. Season with salt and pepper, drizzle generously with olive oil and pour in the coconut milk. Bake next to the fish for 30-35 minutes or until the vegetables are golden and the coconut sauce thickens.
Before serving, fillet the bream and place a portion in 4 plates (or 2, if you prefer larger portions). Garnish each serving with a few tablespoons of vegetables. Serve hot.