Baked Sea Bream Rota Style Recipes

GREEK OVEN BAKED SEA BREAM RECIPE

Steps:

• Preheat oven to 230°C/446°F.
• Prepare the fish. Remove its scales with a fork. Open the belly and remove the fish innards. Rinse well
• On your working surface lay a large piece of aluminum foil. On top add a large piece of parchment paper. Put the fish on top.
• With a sharp knife make a lengthwise incision at the center of the fish's belly. (on both sides)
• Season well with kosher salt. Add some in the belly and at both the incisions you just made.
• In a small bowl whisk together the olive oil and lemon juice. Pour half of it over the fish.
• Cut one garlic clove into very thin slices and sprinkle over the fish.
• Season using half the amount of oregano and some ground pepper.
• Fold the parchment paper at each end. Start by folding envelope-like and than secure tightly. Wrap the aluminum foil well around the fish, making sure there aren't any holes for the steam to escape.
• Repeat process for the next fish . Add the fishes in a baking pan.
• Add about 2 fingers of water in the pan. Bake for 50 minutes to 1 hour.
• NOTE: At half an hour check to see if there is still any water left in the pan. If not add a bit more so the fish won't stick to the bottom.

BAKED SEA BREAM ROTA-STYLE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.
• In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10-15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.
• Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.
• To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish.
• Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20-25 minutes. Scatter the parsley over the top and serve immediately.

BASQUE BAKED SEA BREAM RECIPE

Steps:

• Pre-heat your oven to 200°C/390˚F/Gas Mark 5 for 15 minutes.
• Lay the sliced potatoes in a large baking dish, season the inside of the fish with sea salt and place the fish on top of the sliced potatoes. Make three diagonal slashes on one side of each sea bream and push a lemon wedge into each slash. Drizzle the fish with 2 tablespoons of olive oil and season the outside of the fish with sea salt.
• Cover the baking dish with foil and bake for 15 minutes, basting the fish occasionally.
• Remove the foil and bake for another 10 minutes to crisp the fish and brown the potato slices.
• Whilst the fish and potatoes are browning, prepare the garlic and chilli oil to finish the dish by warming in a pan the remaining 6 tablespoons of olive oil. Once the oil is warm add the garlic slices and fry slowly until lightly golden, sprinkle on the dried chilli and chopped parsley.
• Remove the fish from the oven, squeeze on the fresh lemon juice and spoon the garlic and chilli oil all over the fish.

SEA BREAM WITH TOMATO SAUCE AND RICE

Steps:

• Place both the fish on a wooden board and rub them with salt, both on the inside and on the outside.
• For making the rice: heat 1 tablespoon of vegetable oil in a skillet. Add the onion, 1 garlic clove and a pinch of salt. Cook them until browned. Add the rice and 1 tablespoon of vegetable oil. Cook it for 2 more minutes, while stirring.
• Heat a saucepan, fill it with water and bring it to a boil. Add the rice and cook it for 15 minutes.
• For making the sauce, heat 1 tablespoon of vegetable oil in a skillet, and add the remaining garlic. Add the tomato sauce, and 1 cup of water. Season with salt and pepper.
• Coat the fish with flour. Heat a skillet and add a nice amount of vegetable oil. Let it reach medium heat. Fry the fish for 3 minutes per side.
• Serve the fish with tomato sauce on top, and next to a bowl of rice. Garnish with some parsley on top.