Baked sea bream
Sea bream is a lovely fish. Its taste is somewhere between that of mackerel and cod and is quite abundant in the warmer waters of the south coast. The fish you see on the slab is generally farmed in the Greece, but it still holds an excellent flavour and is comparatively cheap. Buy it cleaned and scaled and try and get the fishmonger to cut of the fins as they can be very sharp. This recipe just uses rosemary, lemon and garlic and allows the fish to bake in all its juices, before firing it under the grill to crisp up the skin.
Servings: people
Ingredients
- 2 whole Sea Bream
- 10 grams Rosemary
- 4 cloves garlic
- 1 whole Lemon
- 5 ml olive oil teaspoon
- 5 grams Salt preferably sea salt
- 3 grams Black pepper
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10
Cook Time: 25 minutes
- Score the flesh on each fish, before rubbing salt into the skin and the fish cavity. Add 2 crushed garlic cloves (skin on), lemon wedges and rosemary and seal with a cocktail stick. Brush the skin both sides with olive oil and season with salt & pepper.
- Wrap the fish in silver paper and bake at 180 degrees for 15-20 minutes. Un-rap the fish and grill to crisp the skin.
- Try and remove all the bones, gently lifting the flesh from the frame, then serve.
- We had this with roasted cubed potatoes and a yogurt and harissa dip. I did make a bad job of filleting the fish, as shown by the photo but overall it tasted fantastic.
Follow Us!
