½ kilo of sea bream fillet
2 slices of siglino (Siglino is cured pork meat. You can use thick slices of bacon instead)
Color my salt Green salt
1 ½ tbsp. organic oregano Ena Ena
4 bunches of fresh basil for the soup
1 boiled large potato or 2 small ones
10 fresh basil leaves, chopped
6 tbsp E-LA-WON Extra Virgin Olive Oil
Juice of 2 lemons
2 cloves of garlic
Pat the fish fillet dry and season with salt and pepper on both sides. Prepare a simple marinade with garlic, oregano, olive oil and lemon juice and leave it in the fridge with the fish for 1 hour. Preheat the oven to 220o C, place the fish and the marinade in a pan and roast for approximately 15 min. At the same time, sauté the siglino or bacon in a pan.
Wash the basil leaves and boil them until the soften. Then you mash them with broth from the fish and the boiled potatoes, so that a smooth and velvety texture is obtained. Adjust the taste with salt and pepper. Serve in a deep dish garnished with pieces of siglino, fresh basil leaves and a touch of olive oil to finish.