SEA BREAM WITH MEDITERRANEAN SAUCE
I have to admit I don't do heat very well. I absolutely love the fact that we're having a proper summer - the kind I remember as a child when it seemed we were outside for the whole of the school holidays. I wouldn't swap this one for the English norm, but it's been hard work keeping cool, particularly in the kitchen where a huge powerful fan follows my every move! My own school holidays were mostly spent with my grandparents in Wales, and after long sunny days on the beach my grandfather and uncles would don waders, walk into the sea up to their waists, cast their rods (not that far out) and catch enormous sea bass, which I was thankful I was unaware of when swimming in the same spot earlier in the day. In the evening my grandmother, who cooked on a large black solid-fuel range, would fry the fish which she first dipped in seasoned flour so it was crisp round the edges, and the whole family would have such a fresh-from-the-sea feast. This week at our Wine and Food Workshop at the football club our guest expert was a lovely, rather hunky young man whom we affectionately call John the Fish. He has a shop in Holt called the North Norfolk Fish Company, which has the greatest feasts from the sea imaginable - quite the best and freshest fish I've ever had. After he had given the adoring workshop audience the complete low-down on how to buy and prepare fish, he presented me with a very beautiful gilthead sea bream, a fish I'm particularly fond of and one which tastes equally good served cold. No prizes for guessing what this week's recipe includes. We ate it al fresco under the leafy shade of our apple trees, and it would be hard to find a more perfect summer lunch on a blisteringly hot day. We also made a potato salad with fresh-dug potatoes and our own shallots and chives, a sauce from our very own peppers and tomatoes, and of course a very well-chilled rosé. Two things to note: you can use any fish for this - whole sea bass or even a thick fillet of cod or haddock of the same weight. It's also excellent served hot if the weather changes.
Categories Easy Entertaining Easy meat-free recipes Fish recipes Waist Watchers
Yield Serves 2
Number Of Ingredients 12
Steps:
- First of all wipe the fish with some kitchen paper, then make three diagonal cuts across it (on both sides) and brush lightly with a little oil. Season well with salt and freshly-milled black pepper, then place it in a shallow roasting tin and transfer it to the centre of the oven for 20-25 minutes. Meanwhile heat the oil in a medium-sized frying-pan, then add the shallots and pepper and soften then over a medium heat for 5 minutes before adding the garlic and cooking for another couple of minutes. Next add the chopped tomatoes, tomato purée, olives and capers, and sprinkle in the oregano and a seasoning of salt and pepper. Simmer gently for 10 minutes or so - giving it all a stir now and then - and after that add the whole cherry tomatoes, and continue cooking until the cherry tomatoes have softened but not lost their shape. After 20 minutes check to see if the fish is cooked - the flesh should be opaque and firm - or give it a further five minutes if necessary. To serve, divide the fish slices, the top fillet for one person, then remove the backbone and serve the bottom fillet for the other. Spoon the sauce over and serve with new potatoes.
SEA BREAM IN CRAZY WATER (ORATA ALL'ACQUA PAZZA)
Use super-ripe tomatoes in this Italian fish recipe to add extra sweetness to the spicy broth
Provided by Barney Desmazery
Categories Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
- Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through - you can tell when the eyes turn bright white and the flesh feels softer.
- Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.
Nutrition Facts : Calories 346 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.8 milligram of sodium
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
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MEDITERRANEAN SEA BREAM WITH FENNEL AND TOMATOES
From jernejkitchen.com
4.1/5 (7)Total Time 35 minsCategory MainsCalories 682 per serving
- Pat dry the fish with paper towels on both sides. Using a sharp knife cut the skin on both sides of the fish twice, approx 0.5 cm / 0.2-inch deep. Drizzle with olive oil. Clean the fennel and cut it on 2 cm (1-inch) slices. Halve the cherry tomatoes.
- Place a frying pan over medium-high heat. Add one tablespoon of olive oil. Gently place the fish into a hot pan. Cook for about 4 - 5 minutes on each side (depending on the size). Season with salt once you turn the fish.
- Add sliced garlic, fennel, cherry tomatoes and two slices of lemon to the fish. Pour in the white wine and water. Season with salt slightly (don't forget that the fish is salty already). Cook for about 10 minutes on low heat, then add the capers and cook for an additional 5 minutes.
- Divide the dish between two plates. Add the veggies and serve. Optionally serve with baked potato wedges or white bread. Enjoy.
MEDITERRANEAN BAKED SEA BREAM (GILT HEAD BREAM, …
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5/5 (2)Category Main Course, Main DishCuisine Adriatic, European, Greek, MediterraneanTotal Time 40 mins
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