Baked Sea Bream With Tomatoes Coriander Recipes

BAKED SEA BREAM WITH TOMATOES & CORIANDER

Baked sea bream with tomatoes & coriander image

Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot

Provided by Matt Tebbutt

Time 50m

Number Of Ingredients 12

Ingredients

4 large potatoes , about 1kg/2lb 4oz
2 garlic cloves , finely chopped
pinch dried chilli flakes
pinch saffron
1 bunch coriander , roughly chopped
4 whole sea bream , cleaned and gutted
1 tbsp olive oil , plus extra for greasing
juice 2 limes
125ml white wine
handful sundried tomatoes
handful pine nuts , toasted
4 thin slices pancetta or smoked streaky bacon

Steps:

Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.

Nutrition Facts : Calories 563 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.34 milligram of sodium

OVEN-BAKED SEA BREAM AND POTATOES

Oven-baked sea bream and potatoes image

Sea bream fillet and potatoes baked with herbs and white wine. Makes a great weeknight addition to your family menu or when hosting a crowd and don't want to fuss

Provided by Angela

Categories Dinner/Lunch

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

800g sea bream fillet
400g white floury potatoes
1 medium-sized tomato
2 cloves of garlic
1/2 teaspoon of black peppercorns
3/4 cup of dry white wine
30ml Olive oil
Unsalted butter

Steps:

Dice the tomatoes
Bring water in a pot to boil, in the meantime prepare the potatoes
Cut the potatoes to about 1/4-inch thick, toss into the hot water to boil for on high heat for 8 minutes, or until almost soft enough for you to piece through without difficulty. While that boils, prepare the infused oil.
Heat a saucepan on medium heat then add in the olive oil, toss in the cloves of garlic, and let infuse for about 2 minutes. (The oil should not reach the smoking point and the garlic should not brown). If the garlic starts to brown, take them out, reduce the heat and put 2 fresh garlic cloves until the 2 minutes are through.
Preheat the oven to 220°C/428°F
Pour 1/4 of the infused olive oil onto the baking dish
Drain the potatoes and lay them flat in the baking dish. If there are any leftovers with no space to lay them, you can put them against the sides of the dish
Evenly spread 1/2 of the diced tomatoes, black peppercorns, and parsley over the potatoes. Sprinkle some salt, not too much as you will also salt the fish
Lay the fish fillet on a kitchen paper towel and press to soak in excess water. Transfer them over the potatoes, lay them side by side, skin side down.
Top the fish with the leftover: tomatoes, peppercorns, parsley. Pour in the wine and finish by pouring the infused oil evenly over the fish.
Bake in the middle oven rack, If during the 30 minutes baking the fish looks a little dry, scoop some of the juices settled on the potatoes to drizzle over the fish.
After 30 minutes, melt a knob of butter over the fish then put it back in the oven for browning. Take it out after 5 minutes.
Once the fish is out of the oven, squeeze some fresh lemon on it and serve.

Nutrition Facts :

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