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| Rovinj fish stall |
The seasonal wild fish at the moment in
Rovinj is sea bream, beautiful shinny fish in all sizes.
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| wild seabream |
I like to ask the lady at the market to
just remove the gills and gut but keep the scale. At home I sprinkle salt in
the middle and more generously on both surfaces. Keep in the fridge for half a
day. Bake at 200˚C for around 12 minutes depending on thickness, rest with oven
door ajar for another 5 minutes.
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| baked wild seabream |
Peel the skin with scale off to reveal the
oily juicy flesh and serve.
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