1 large seabass about 1 1/2 kilos
4 potatoes
1 or 2 onions
2 carrots
3 celery stalks
1 laurel leaf or a stalk of parsley
2 lemons
1 egg
salt
freshly ground pepper
1/2 cup olive oil

Clean seabass by removing scales, entrails and gills. Wash fish very well. Clean all vegetables and place into large pot. Place fish on top of vegetables. Add salt and pepper. Add enough water so as to cover the fish. Bring to boil. As soon as it boils add laurel leaf, oil and juice of one lemon. Let it boil at low to medium heat for 25 minutes. Carefully remove fish and transfer onto serving platter. Garnish with half of boiled vegetables. Discard laurel leaf. Keep small amount of broth to make lemon and egg mixture. Puree rest of boiled vegetables and them to fish broth left in pot. In bowl whisk egg yolk with juice of second lemon. Add salt and pepper. Slowly add warm broth to egg mixture so as to warm it up. Pour egg mixture into pot with pureed vegetables and boil at low heat for 2 to 3 minutes.Serve soup in deep dishes, accompanied by boiled seabass. You can also serve mayonnaise or olive oil whipped with small amount of salt and oregano along with fish.
Variation: If you want you can substitute pureed vegetables with rice or do not add the egg and lemon mixture.

2-3 pieces of fish (seabream or seabass)
2-3 cloves of garlic
2-3 laurel leaves
4-5 tablespoons corn flour
1 cup olive oil
salt, pepper
whole allspice

In shallow saucepan add some water, olive oil, laurel leaf, garlic (whole), salt, pepper and allspice. Bring to boil. Clean, wash and make a shallow cut on surface of fish. Add fish to pan. Fish is cooked when its skin starts to peel off the flesh. In small bowl add some cold water and corn flour. Add lemon juice and mix together. Lower heat and add corn flour mixture to saucepan. Simmer at low heat until sauce thickens. Serve warm or cold.

500 gr. seabream
750 gr. celery
1 egg
salt, pepper
olive oil
1 lemon

In a pot boil the celery until cooked.
Add fish, salt, pepper and olive oil.
Boil until cooked. To make lemon and egg sauce whisk egg, some water (not much, its important) and lemon juice. Pour sauce over fish. Serve onto a platter.

2 medium-sized pieces of seabass
2-3 red peppers cut into large pieces
2 onions or 4 green onions cut into large pieces garlic minced.
1 laurel leaf
2 small tomatoes chopped
oregano
salt, pepper
olive oil


Clean seabass. In a pot heat
olive oil and sautee peppers and onions until brown. Add tomatoes. Add some water, garlic, laurel leaf, salt and pepper. Cook until sauce thickens. Add fish towards the last 10 minutes and cook.

1 large seabream
3 tablespoons butter
2 large dry onions sliced into rings
3 green onions sliced into rings
5 carrots sliced
2 garlic cloves minced
2 celery stalks minced
1 tablespoon fresh coriander
finely chopped
1 tablespoon fresh thyme finely chopped
1 cup dry white wine
salt
white pepper

Heat butter in pan an saute dry and green onions until tender. Add carrots, celery and garlic and continue to saute for 3 to 4 minutes. Add wine and cook over high heat for 5 minutes. Add herbs, salt and pepper. Clean fish and place into large baking tray. Cover fish with sauteed vegetables and herbs. Cover baking tray with tin foil and bake for 45 minutes at 200?.

Serve immediately.