Best Way To Cook Sea Bream Food

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BAKED SEA BREAM WITH GARLIC AND ROSEMARY



Baked sea bream with garlic and rosemary image

Learn how to bake sea bream fillets simply and effortlessly from fish master Mitch Tonks. Roasted garlic, rosemary, white wine all enhance this firm white fish and it's ready in ten minutes. Fast food done to perfection.

Provided by Mitch Tonks

Categories     Main course

Yield Serves 2

Number Of Ingredients 9

1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)
6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
1 small dried chilli (or to taste)
a few sprigs fresh rosemary
pinch of sea salt
2 tbsp dry white wine
50ml/2fl oz good-quality, fruity, extra virgin olive oil
chopped parsley
1 lemon, quartered

Steps:

  • Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).
  • Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together.
  • Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
  • Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
  • Place the fish in a roasting tray and roast for 8-10 minutes.
  • When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.

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

TANDOORI SPICED SEA BREAM



Tandoori spiced sea bream image

Simple to prep but with pretty special results, this Indian-inspired menu from MasterChef winner Dhruv Baker makes a romantic meal for two

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

drizzle olive oil , for frying
2 sea bream fillets
1 tsp garlic paste (blend lots of peeled garlic with a little vegetable oil, then freeze in ice cube trays)
1 tsp ginger paste (made as above)
2 green chillies
¼ tsp red chilli powder
½ tsp turmeric
½ tsp garam masala
juice ½ lime
100g unsalted butter

Steps:

  • Mix the tandoori butter ingredients, plus some seasoning, in a small food processor or with a hand-held blender until smooth. Scrape onto cling film, then use the cling film to help you roll it into a cylinder. Twist the ends to seal in the butter and chill until firm. The butter will last in the fridge for a week, or in the freezer for up to 3 months.
  • Heat a heavy-based frying pan with a drizzle of oil until really hot. Season the fish, then place in the pan, skin-side down, and cook for 4-5 mins until crisp and almost cooked through. Carefully turn over, add a good tbsp of tandoori butter to the pan and spoon it over the fish as it melts. Serve straight away with the Crushed saffron potatoes and Green beans with coconut (recipes below), with any pan juices poured over.

Nutrition Facts : Calories 225 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.42 milligram of sodium

WHOLE ROAST BREAM WITH POTATOES & OLIVES



Whole roast bream with potatoes & olives image

Roasting the fish along with the potatoes means all the lovely flavours mingle

Provided by Barney Desmazery

Categories     Dinner

Time 50m

Number Of Ingredients 8

400g new or small potato
large handful small black olives
1 garlic clove , chopped
large bunch flat-leaf parsley , leaves roughly chopped, stalks reserved
2 tbsp olive oil
zest half a lemon
1 whole sea bream , about 450g/1lb, gutted, head on
small glass white wine

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Cook the potatoes in boiling water for about 10 mins, cut into thick slices, then cool. In a bowl, toss the potatoes with the olives, garlic, half the chopped parsley, half the olive oil, the lemon zest and salt and pepper. Tip this mix over the bottom of a medium gratin dish.
  • Season the fish and place the parsley stalks in the cavity. Lay the fish on top of the potatoes and drizzle with the rest of the olive oil. Bake for 15 mins until the potatoes start to crisp up around the edges. Pour the wine over, then return to the oven for 10 mins more until the potatoes have browned and the fish is cooked.
  • Remove the dish from the oven, scatter over the rest of the parsley and bring the dish to the table. When you serve up, don't forget the lovely white wine juices in the bottom of the dish. Delicious with a simple bowl of spinach.

Nutrition Facts : Calories 463 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Protein 34 grams protein, Sodium 0.81 milligram of sodium

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