Ingredients:
Salt and freshly ground pepper
1 kilo of bream, scales cleaned (this depends on size – always keep in mind that fish in Greece is generally smaller then in Australia)
1 cup olive oil
3 large onions cut into large slices
2 large carrots cut into rings
3/4 kilo of celery cut into large pieces
Juice of 2 lemons
2 large eggs
Method:
1. Salt the cleaned fish and place in fridge for one hour
2. Heat oil in a saucepan and sauté the onions on low heat till wilted
3. Add the carrot and the celery, stir and mix well
4. Add half the lemon juice and enough water to cover the vegetables adding salt and pepper
5. Cover and allow the vegetables to cook on a low heat for about 45 minutes adding a little water
6. Place the fish on top of the vegetables, cover and cook for about 15 minutes, until fish starts to separate form its bones
7. Prepare the avgolemono and pour on top