BAKED SEA BREAM WITH GARLIC AND ROSEMARY
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
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
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
TANDOORI SPICED SEA BREAM
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
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
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
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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