Braid of Seabass

Braid of Seabass

steamed with Cardamons, Spinach and Vegetables

Raoul Reperi
2 servings
Prep Time: 
10 min
Total Time: 
15 min

Do it by yourself


250g seabass
1 tomato
1 peach
500g spinach
Fresh salad leaves
Fresh basil
Cardamom seeds
Prepared red onion  (Raoul’ suggestion red onion from Calabria)
1 pinch black pepper
Extra virgin olive oil

Wine recommendation

Matching food and wine can be an extremely complex and involved process or an activity only for gastro-bores, according to one's point of view.

Carmen beer

More questions?
Join King Catch

Read more →

How you make it

  1. Fillet the seabass, removing skin and all bones. Remove any remaining meat from the fish, as this can be used in later preparation
  2. Cut each fillet into three parts and braid, then lay on a piece of paper
  3. Put some water into a saucepan and bring to the boil, once boiling, put in the cardamom seeds
  4. Place the braided seabass into the steamer and place on top of the boiling water
  5. Take the salad leaves and sprinkle with salt, put into a tin with the red onion
  6. Massage olive oil into the remainder of the seabass and add to the tin
  7. Once the braided seabass is cooked, remove from the heat
  8. Quarter tomato and remove the seeds, then slice into small pieces
  9. Put some olive oil in a frying pan on the heat and add the tomatoes
  10. Slice the peach into small pieces and put in the frying pan with some fresh basil and salt, then leave to warm
  11. Place a saucepan of water of the heat, and once boiling place the bamboo steamer on top with the spinach inside. Leave to cook
  12. Once the spinach is cooked, place it on the plate with the braided seabass on top, then finish with the tomato and peach sauce