GREEK OVEN BAKED SEA BREAM RECIPE
Difficulty: Easy
Provided by [email protected]
Categories Main Course
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 477 kcal, Carbohydrate 5 g, Protein 1 g, Fat 52 g, SaturatedFat 7 g, Sodium 0.1 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 44 g, ServingSize 1 serving
BAKED SEA BREAM WITH LEMON AND PARSLEY RECIPE
This is the easiest way to cook sea bream and the lemon and parsley brings out the flavour of a great fresh fish
Provided by Woman and Home
Categories Dinner, Main course
Time 30m
Yield Serves: 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Lay out the whole fish on the baking sheets, side by side. Divide the parsley and lemon slices among them, stuffing them into the cavity. Pour over the white wine and olive oil and add plenty of seasoning. Bake in the oven for 20 minutes.
- Check that the fish is cooked through by inserting a small sharp knife into the thickest bit of the fish and looking to see that the flesh has turned nicely white. Serve at once with the juices poured over.
Nutrition Facts : @context https, Calories 422 Kcal, Fat 17 g, SaturatedFat 1 g
ORATA AL FORNO (BAKED SEA BREAM WITH POTATOES)
This recipe is based on a very easy one I found in an Italian cookbook called "Cucina Italiana". Over the years I have changed this and that and adapt it to may own taste. I love to cook with whole fish. Sea Bream (Orata) has such wonderful flavours, if you cook it in the oven. You won't believe the difference between fillet and a whole fish until you try it. If you can get a whole sea bream, get it. The recipe is very easy, it is alsmost done in a few minutes, but you have to wait until the fish is done in the oven. While the fish is in the oven, the room is filled up by delicious flavours. Hope you enjoy it as much as I do.
Provided by Thorsten
Categories One Dish Meal
Time 55m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (430 F, 220 C).
- Wash and peel the potatoes. Slice them (about 1/4 inch thick).
- Mix the potato slices with as less olive oil as possible. They should only be coated and not soaked. Arrange the slices on an oven-proofed dish, so that later the fish could be placed on them. Salt them to taste with salt and a little pepper.
- Put them in the oven and bake them covered with aluminium foil for 15 minutes.
- Meanwhile prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Sprinkle some salt into stomach cavity. Put two slices of lemon, a few slices of garlic and one sprig rosmary into cavity. Brush on both sides with a little olive oil.
- After 15 minutes take potatoes out of the oven and sprinkle with slices of green onions and the rest of garlic.
- Place fish on the potatoes. Sprinkle with some salt and put back in the oven for 25 to 30 minutes or until fish is done (Fish is done when the dorsal fin can easily be removed).
- If the fish gets to dry while baking, brush with a little olive oil.
- When fish is done take out of the oven and sprinkle with parsley and serve hot with additional slices of lemon.
- NOTE: Serve fish as a whole or fillet prior to serving.
Nutrition Facts : Calories 196.2, Fat 0.4, SaturatedFat 0.1, Sodium 20.3, Carbohydrate 47.8, Fiber 8.1, Sugar 2.2, Protein 5.8
ROASTED SEA BREAM WITH HERBS
Orata arrosto alle erbe is one of my favorites fish recipes. The sea bream, marinated with herbs and then roasted and baked, reveals some of the most exiting flavors. The white flesh of the fish is still firm, but it will melt in your mouth. Serve this typical mediterranean fish with white bread or rice and with a green salad. A glas of white wine will complete this delicious and easy to make recipe.
Provided by Thorsten
Categories European
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
- Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
- Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
- Preheat oven (390 F, 200 C).
- Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
- Turn fish over in flour. It should only be slightly covered with flour.
- In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
- Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
- Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
- Remove fish carefully from dish and place it on a serving plate.
- Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
- Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
- NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
- NOTE: Use a dry white wine and serve the wine with the fish.
Nutrition Facts : Calories 126.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 1
BASQUE BAKED SEA BREAM RECIPE
Try our traditional Basque Baked Sea Bream Recipe. Besugo al Horno (Baked Sea Bream) is a classic sea bream recipe served during Christmas Eve in the Basque Country. Traditionally this Spanish fish recipe uses Royal Bream, considered to be the most expensive fish during the Christmas season in Spain. As this species is not widely available in the UK, I have used Sea Bream which will also work perfectly for this classic Basque recipe. It may not have the grandeur of a huge turkey-and-trimmings production, but the dry chilli and garlic flavoured oil baked into the thin sliced roasted potatoes, certainly beats it hands down on flavour.
Provided by Javier De La Hormaza
Categories Basque Recipes, Recipes, Spanish Fish Recipes
Yield 4 people
Number Of Ingredients 8
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.
FOIL-BAKED SEA BREAM
Foil-baked sea bream is a second course of fish that is very fast to prepare, and your guests will be hooked by the aroma hidden under the foil!
Provided by GialloZafferano
Categories Main Courses
Time 55m
Number Of Ingredients 8
Steps:
- To make foil-baked sea bream , if your sea bream requires cleaning, proceed as follows: cut the belly with scissors and proceed straight up to below the head 1 , then pull out the innards. Wash the belly of the fish well under running water 2 to remove all traces of blood. Using the same scissors, cut first the side fin near the head 3 , the tail fin under the belly and finally the fin on the back of the fish. Turn the fish to the other side and remove the other fin and tail fin. Using a descaling tool, or the blade of a knife, carefully scale the sea bream, from the tail towards the head. Rinse the sea bream under running water again, washing it carefully also on the outside.
- Wash and mince the parsley 4 . Place a sheet of baking paper on a baking tray and place each clean sea bream in the middle, seasoning the inside with salt 5 and pepper 6 .
- Proceed to stuffing the belly with the herbs: sprigs of thyme previously washed and dried 7 , half a clove of peeled garlic for each sea bream, half a slice of lemon 8 and extra virgin olive oil 9 .
- Drizzle the sea bream with a little olive oil 10 then close the baking paper sheet by rolling up the two ends 11 . Wrap it in aluminum foil 12
- and twist the ends to seal 13 . Place the sea bream on a baking tray 14 and bake in a static oven preheated to 350°F (180°C) for about 40 minutes. When cooked, take the sea bream out of the oven, let it cool, then serve it in the foil itself, sprinkling it with fresh parsley if you like 15 .
Nutrition Facts : Calories 195 kcal, Carbohydrate 2 g, Sugar 2 g, Fat 7 g, SaturatedFat 1.19 g, Fiber 0.8 g, Cholesterol 98 g, Sodium 405 g
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