Preparation: 20min / Cooking: 20min

Ingredients for 4 persons

4 Nireus Sea Bream
1 large lemon, juice and the grated lemon rind
2 tablespoons olive oil

For the artichoke purée 

8 artichokes fresh or frozen
4 fresh onions finely chopped
1 carrot in slices
1 medium sized potato cut in cubes
1 lemon, the juice
250ml (1 cup) water
3 tablespoons olive oil
80ml (1/3 cup) white wine
2 tablespoons chopped dill
1 tablespoon white balsamic vinegar or apple vinegar
Salt, freshly ground pepper

Cut the Sea Bream at the back and season with salt and pepper inside and out.Mix the juice and the grated lemon rind with 2 tablespoons of olive oil and marinate for 30 min.
For the purée heat 3 tablespoons olive oil and have the onions sautéed for 2 min.Add the artichokes, the carrot, and the potato and continue sautéing for 6 more minutes. Add the salt, pepper and douse with the wine and the lemon juice.Add the water, and boil on moderate heat until they soften for about 20 minutes. Next drain it, keep some of the broth and mash the mixture in the blender. If it is too thick, add some of the broth stirring it until it gets velvety. Finally add the dill and the balsamic vinegar.
Grill the fish (10 min on each side) or put them in the oven in a pan together with the marinate sauce for 20 min.
Serve immediately with the artichoke purée sprinkled with the grated lemon rind.

Cooking tip
*When you clean fresh artichokes put them in water where you have added lemon juice and a tablespoon of flour. This way they will not turn black.