Foil Baked Sea Bream Recipes

FOIL-BAKED SEA BREAM

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 .

ORATA AL FORNO (BAKED SEA BREAM WITH POTATOES)

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.

BAKED SEA BREAM WITH TOMATOES & CORIANDER

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.