Photo by: zone41
1 large sea bream or 2 smaller ones to total about 4 lbs
Photo by: lavinadepatxi
1 tsp salt
1 tsp freshly ground pepper
1 orange and zest
*2 lbs small turnips
1 large onion peeled and thinly sliced
3 garlic cloves, peeled and mashed
1 tsp saffron mashed
7 tbsp chopped parsley
6 tbsp olive oil
Make deep slashes on both sides fo the bream, across the thickest part for it to cook evenly.
Season the fish with ginger, salt and pepper. Pour the orange juice over it and rub it in well inside and out.
Wipe the dirt off the turnips with a paper towel. So not wash them or they will steam in the oven. Trim the roots and stems. Arrange the turnips and onions in layers in a greased ovenproof dish large enough for the bream.
Pound the saffron and the garlic in a mortor. Add the parsley. Gradually add 4 tbsp olive oil and 4 tbsp of water. Then spoon this over the turnips and onion. Bake in the oven for 30 minutes, until the turnips and onion are almost cooked.
Lay the bream on top of the turnips and onion and pour the remaining olive oil over it. Return to the oven and bake 25 to 40 minutes until cooked through.
Garnish with remaining parsley and orange zest. Serve immediately.
*Potatoes are common today but they did not exist in Europe during the Middle Ages.