Sea Bream with Kumquat & Herbs in the oven | Τσιπούρα με κουμκουάτ και βότανα

Athena’s diary. Thursday. 10/08/2017

Being a food blogger is a lot of things. You are a cooker, a researcher a curator of old recipes, an inventor to new, a photographer, and an author, all at the same time. And there is one thing you are not. A machine.
Is not an easy story to be a full time professional food blogger and although many people believe you are unerring, just preforming and enjoying your hobby, you are actually a full time worker, not just 9.00-5.00p.m employee but a committed full time obligator to our duties.

Our days, weeks, summers and Christmases are always packed, days ahead with a lot of work. We always follow the food trends and special occasions, weeks from before, while around August we start to prepare for Christmas. We need to have an eye for everything, order props, create backdrops, calculate the colors and assemble the little theatrical stages that we will shot our latest post and of course give to our readers and followers the most accurate possible information about our post and the possible outcome in our photos.

But as mentioned earlier, we are NOT machines. We are not, our Apple computers or Nikon cameras, that perform unerring and always give the same flawless outcome, regardless what each and every time. We are human beings and human beings make mistakes. Human beings, become tired, get sick, have worries, fall in love, divorce, move, have obligations and worries and even so much more.
And make mistakes.

And personally, I am proud of my mistakes. Because of those mistakes, I evolved and become better every day and I am who I am today.
A semifinalist food photographer at the BBC GOOD FOOD, FRESH TALENT AWARDS category of the Pink Lady Food Photography Competition 2017.
I am that person who’s being judged by the Creative Director of the BBC Television Studios and was personally congratulated by him, as one of the best food photographers of the world.

The reason I am mentioning all these today, is because I have experienced some useless and vicious bullying comments in my Facebook page lately. Something that made me want to be stronger and better, something that made me wonder why people react like this, only to remember that people are of course always jealous of someone who is better than them.
And here is my final question.

“Who are you to judge me anyway?”  

As from today my blog will be changing slightly. My post’s texts, will be my diary, my thoughts, my expressions, my fears, my worries. And you are welcome to share them with me and participate with your comments and fears too.
As for you who dare to judge me, to bullying me to speak bad about my work in my own Facebook page, I have an advice.

“Get a life people!!!!”

“Today I am cooking sea breams or Tsipoura fish as is called a Greek. An easy to get fish with nice white meta on the inside, low in calories and full of taste, packed with herbs, Kumquat, lime and lemon and served with plenty of virgin Greek olive oil. The recipe is simple, the ingredients are pure, time in the kitchen is not a lot and the outcome is fantastic, offering some sourish and delicious tastes while you eat it.”

“Σήμερα στο μπλόγκ μαγειρεύουμε τσιπούρα στον φούρνο με κουμκουάτ, λαϊμ και βότανα. Μια απλή και εύκολη καλοκαιρινή συνταγή με φρέσκα τσιπούρα, λίγες θερμίδες, αγνά υλικά και περίεργες καλοκαιρινές γλυκόξινες γεύσεις.”     



For 1 fish 500gr (sea – bream)

  • About 10 kumquats, sliced
  • 1 lime, sliced
  • 1/2 lemon, sliced
  • 8-10 bay leafs
  • 1 small bunch of rosemary, thyme & fresh oregano
  • A pinch of sea salt & dry oregano to season
  • 100ml, pure virgin Greek olive oil
  • 1 red onion, sliced
  • 1-2 glove of garlic, sliced, optional
  • some black pepper, optional
  • Ask your fishmonger to clear the fish and cut the belly lengthwise so you can squeeze in the herbs.
  • Wash the fish very well and allow to dry.
  • Preheat oven at 180C/Gaz Mark4
  • Place the washed fish in parchment paper and then place it in a baking tray.
  • Open the belly of the fish and squeeze in, the herbs, kumquat, garlic, onion, lime and lemon.
  • Sprinkle with the olive oil, salt, pepper and dry oregano.
  • Close the fish in the parchment paper and tide with a fire-resistant string.
  • Place the fish in the oven and cook for about 45 – 55 minutes.
  • Remove the fish, open the parchment paper, place it carefully in an oven platter and serve.

Για μια τσιπούρα περίπου 500γρ.

  • Περίπου10 κουμκουάτ, σε ροδέλες
  • 1 Λαϊμ, σε ροδέλες
  • 1/2 λεμόνι, σε ροδέλες
  • 8-10 φύλλα δάφνης
  • 1 κλαρί από δενδρολίβανο, θυμάρι και φρέσκια ρίγανη
  • Λίγο χοντρό αλάτι και ξηρή ρίγανη για πασπάλισμα
  • 100μλ αγνό παρθένο ελαιόλαδο
  • 1 κόκκινο κρεμμύδι σε ροδέλες
  • 1-2 σκελίδες σκόρδο, κομμένες σε λεπτές φέτες
  • Λίγο μαύρο πιπέρι, προαιρετικά
  • Ζητείστε από τον ψαρά σας να καθαρίσει τα λέπια και να κόψει το ψάρι, σε μάκρος από την κοιλιά.
  • Πλύνετε καλά το ψάρι, και αφήστε το να στεγνώσει μέχρι να προθερμάνετε τον φούρνο στους 180 βαθμούς κελσίου.
  • Βάλτε το ψάρι μέσα σε λαδόκολλα και τοποθετείστε τα σε ένα ταψί.
  • Ανοίξτε την κοιλιά του ψαριού και βάλτε μέσα τα βότανα, (φρέσκια ρίγανη, δενδρολίβανο, θυμάρι), τον σκόρδο, το κρεμμύδι, το λαϊμ, το λεμόνι και το κουμκουάτ.
  • Κλείστε το ψάρι και πασπαλίστε με τα αλάτι και την αποξηραμένη ρίγανη.
  • Χύστε όλο το λάδι με προσοχή, για να κρατηθεί μέσα στην λαδόκολλα και χρησιμοποιώντας σπάγκο που δεν καίγεται, κλείστε το ψάρι μέσα.
  • Τοποθετείστε το ταψί στον φούρνο και ψήστε για 45 – 55 λεπτά.
  • Ανοίξτε την λαδόκολλα με προσοχή και τοποθετείστε το ψάρι σε μια οβάλ πιατέλα σερβιρίσματος και σερβίρετε.