Take the fish out and transfer the vegetables into the food processor (set aside several pumpkin cubes for serving). Separate the leaves from the rosemary and mix them in with the vegetables, dispose of the stem.

Peel the onion, sweet potato and beetroot and slice them into thin rings. Place them into a baking dish previously drizzled with olive oil.

Take the fish out of the packaging, remove the skin, then cut the fillets into 6 smaller pieces.

Once the steak is completely white in color and separates from the grill easily, it is done and ready to be removed from the grill. Serve it with a side of season salads and your favorite sauce.

Take it out of the packaging and pat it dry using a paper towel. Cut it in half lengthwise and then cut each of the halves into another halves to get 4 pieces. Add salt and pepper.

The steak is ready to be flipped if you can separate it from the grill and done when it becomes white in color on both sides.

A 300–400 g gilthead bream should be grilled for 10–15 minutes. If the fish is bigger, you can cut the skin lengthways along the central bone.

This soup recipe uses every part of the fish, from its head all the way to its tail. Meat from the sea bream fillets will be used for simple fish balls, while the rest of the fish will be used…

Most of us associate winter and the holiday season with Olivier salad, various stews and warm Brussels sprout salads. These ingredients also go well with sea bass. This recipe combines the classically served sea bass with potatoes and chard with…

For the dressing: 2-3 garlic cloves 50 ml olive oil handful of parsley