BAKED SEA BREAM WITH GARLIC AND ROSEMARY
Learn how to bake sea bream fillets simply and effortlessly from fish master Mitch Tonks. Roasted garlic, rosemary, white wine all enhance this firm white fish and it's ready in ten minutes. Fast food done to perfection.
Provided by Mitch Tonks
Categories Main course
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).
- Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together.
- Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
- Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
- Place the fish in a roasting tray and roast for 8-10 minutes.
- When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.
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
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.
SIMPLE OVEN-BAKED SEA BASS
If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!
Provided by aMused chef
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F°.
- In a cup, mix garlic, olive oil, salt, and black pepper.
- Place fish in a shallow glass or ceramic baking dish.
- Rub fish with oil mixture.
- (Optional) Pour wine over fish.
- Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
- Drizzle remaining pan juices over fish and garnish with lemon wedges.
- Enjoy!
BAKED SEA BREAM WITH TOMATOES & CORIANDER
Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot
Provided by Matt Tebbutt
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
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
SEA BASS BARBECUE
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- In a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. Rub fish with mixture inside and out.
- Grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 243 calories, Carbohydrate 0.7 g, Cholesterol 94 mg, Fat 6.9 g, Protein 41.9 g, SaturatedFat 1.5 g, Sodium 154.4 mg, Sugar 0.2 g
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