Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Sea Bream With Mushrooms
Sea Bream With Mushrooms
(Sarago Con Funghi)
1 and 3/4 lb (800 grams) white sea bream, scaled and cleaned
9 oz (250 grams) mushrooms
1 fresh thyme sprig
6 fresh basil leaves
1 fresh chervil sprig
5 black peppercorns
12 fl oz (350 ml) white wine
1 onion, sliced
Juice of 1 lemon, strained
2 teaspoons cornflour
1 tablespoon double cream
Salt and pepper
Pour the wine and 1 and 1/4 pints (750 ml) of water into a saucepan.
Add the onion, herbs, peppercorns and lemon juice.
Season with salt.

Bring to a boil.
Lower the heat and simmer for about 15 minutes.

Add the fish and cook for about 20 minutes.
Drain and strain the stock.

Preheat the oven to 180C (350F) Gas Mark 4.

Skin the fish, remove and discard the bones.
Cut the flesh into chunks.

Place the fish in an ovenproof dish and surround it with the mushrooms.

Mix the cornflour with 2 tablespoons of the cold stock in a bowl.

Bring 18 fl oz (500 ml) of the stock to a boil.
Pour in the cornflour mixture and cook, stirring constantly, until thickened.

Season with salt and pepper to taste.
Stir in the cream.

Pour the sauce over the fish and mushrooms and bake for another 10-12 minutes. Serves 4.
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