1.5 kg clean bream, cut into 1-inch pieces
2 tablespoons freshly squeezed lemon juice
1 medium onion (100 g), sliced into thin rings
1/2 cup olive oil (120 ml)
1/3 cup chopped fresh marjoram
2 tablespoons chopped fresh oregano
1/3 cup water (80 ml)
Salt to taste
1 small finger-shaped bell pepper, seeded and sliced into thin strips
1/2 tablespoon cornstarch dissolved in 1/4 cup water (60 ml)
1.5 kg clean bream, cut into 1-inch pieces
2 tablespoons freshly squeezed lemon juice
1 medium onion (100 g), sliced into thin rings
1/2 cup olive oil (120 ml)
1/3 cup chopped fresh marjoram
2 tablespoons chopped fresh oregano
1/3 cup water (80 ml)
Salt to taste
1 small finger-shaped bell pepper, seeded and sliced into thin strips
1/2 tablespoon cornstarch dissolved in 1/4 cup water (60 ml)
Preheat the oven to 200°C (hot)
Make some shallow cuts on the bream, perpendicular to its surface, and arrange it in a baking dish
In a small bowl, mix together lemon juice, onion, olive oil, marjoram, oregano, water, and salt
Brush the fish with this marinade and sprinkle the bell pepper on top
Cover with aluminum foil and bake in the preheated oven until the fish flakes easily when pierced with a fork (about 30 minutes)
Transfer the bream to a serving platter
Pour the sauce that formed in the baking dish into a pan, add the cornstarch mixture, and cook over high heat, stirring constantly, until thickened
Serve immediately over the fish
(Approximately 379 calories per serving)
