Roasted Fish Eg Sea Bream Recipes

ROASTED SEA BREAM WITH HERBS

Roasted Sea Bream With Herbs image

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

Ingredients

1 (1 -1 1/2 lb) sea bream, gut and scales removed
1 bay leaf
2 cloves
5 -10 black peppercorns
5 sage leaves
8 sprigs fresh thyme (about 3-5 inches)
8 sprigs fresh marjoram (about 3-5 inches)
1/2 bunch flat leaf parsley
salt and pepper
1/8-1/4 cup dry white wine
1 ounce butter
1 teaspoon Worcestershire sauce
lemon juice
olive oil
flour

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

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

Categories Dinner, Main course

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

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