Baked Sea Bream With Garlic And Rosemary Recipes

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.

BAKED SEA BREAM WITH WOODY HERBS & LEMON

Steps:

• Scale, clean and wash the sea bream. Use a paper towel to absorb excess water
• Rub salt and granulated garlic into the skin
• Mix the olive oil with the juice of a lemon and pour over the fish, pour some inside the belly of the fish
• Insert one rosemary sprig and one slice of lemon into the belly of each fish
• Let marinate for 30 minutes
• Preheat oven to 350 degrees for 10 minutes
• Line a parchment paper on a baking tray; lay over the fishes
• Insert the baking tray into the oven and bake for 25 minutes at 400 degrees Fahrenheit
• Take out the tray from the oven and let the fish sit for 5 minutes
• Serve with pleasure!