Sea Bream With Mediterranean Sauce Recipes

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SEA BREAM WITH MEDITERRANEAN SAUCE



Sea Bream with Mediterranean Sauce image

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

1 whole sea bream, weighing 1¼-1½ lbs (570-700 g), de-scaled and gutted
1 rounded tablespoon fresh chopped oregano (or basil would be OK)
2 oz (50 g) cherry tomatoes, left whole and unpeeled
salt and freshly milled black pepper
1 tablespoon olive oil
2 shallots, peeled and roughly chopped
1 medium yellow pepper, de-seeded and sliced into 2-inch (5cm) strips
2 cloves garlic, finely chopped
8 oz (225 g) tomatoes, skinned and chopped
1 tablespoon tomato purée
½ oz (10g) pitted black olives
1 heaped tablespoon capers

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)



Sea bream in crazy water (Orata all'acqua pazza) image

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

4 tbsp good quality extra-virgin olive oil
2 whole sea bream or sea bass (about 450g each), gutted and cleaned
2 garlic cloves , finely sliced
½ small red chilli , chopped
400g small tomato (a mix of different-coloured cherry tomatoes would be best)
4 tbsp white wine
small handful capers
chopped parsley

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



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

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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