Roasted Fish Eg Sea Bream Food

ROASTED FISH (EG: SEA BREAM)

Steps:

• Ideally, buy your fish ready cleaned out and descaled. Otherwise, clean it well.
• Cut a length of aluminium foil, enough to wrap the fish completely.
• Spread olive oil all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
• Pour more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminium foil and seal it up tight. The foil will keep the fish from drying out and keeps the flavours surrounding it as it cooks.
• Place the fish, in its foil, in an oven dish or tray, in the oven, and roast at 200C for 30 minutes. Larger fish may need more.

ROASTED SEA BREAM WITH HERBS

Steps:

• Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
• Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
• Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
• Preheat oven (390 F, 200 C).
• Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
• Turn fish over in flour. It should only be slightly covered with flour.
• In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
• Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
• Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
• Remove fish carefully from dish and place it on a serving plate.
• Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
• Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
• NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
• NOTE: Use a dry white wine and serve the wine with the fish.

ROASTED FISH

Steps:

• Preheat oven to 500 degrees F.
• Begin by preparing the vegetable base for the fish. Heat 1/3 cup of olive oil in a large saucepan over medium heat. Add the eggplant, season with salt and pepper and cook for 10 minutes until just tender. Set aside on a platter. Add the zucchini to the pan and cook in the same way until just tender and remove to the platter with the eggplant. Add to the pan, smashed anchovies, onion, garlic and fennel. Cook for 5 to 7 minutes until caramelized then add tomatoes and tomato paste and cook for a further 5 minutes until wilted. Season with salt and pepper and add the red pepper flakes. Combine all the vegetables together in a large roasting pan.
• Now prepare the fish. Get your fishmonger to prepare the tail piece of your fish so it is cleaned and boned, and ready to go when you get home. Begin by vertically scoring the fish in 4 places, skin side up so the cuts pierce the skin and reveal the flesh. Prepare the basil compound butter by chopping half of the basil and mixing it with the room temperature butter until well combined. Season with salt and pepper.
• Season the piece of fish with salt and pepper and smear the top of the fish with basil butter then take the whole fish and transfer to the roasting tray and place on top of the bed of vegetables.
• Sprinkle the buttered fish with the bread crumb mixture.
• Place in hot oven and roast for 12 to 15 minutes for medium rare, then finish under the broiler for 2 minutes to crisp the skin. Do not over cook, otherwise the fish will be dry.
• To serve, portion the fish along the score marks, serve with a scoop of the vegetables.
• Put bread, herbs, garlic and 1/3 cup of olive oil in a food processor and pulse until you have the texture of coarse bread crumbs. They should be a vibrant green from the olive oil and the herbs. Season well with salt and pepper and toast over medium heat in a large saute pan until crispy.

GILTHEAD SEA BREAM WITH SCALLIONS AND GINGER

Steps:

• Make dipping sauce first. Mix all ingredients and set aside.
• Preheat oven for broiling (480 F, 250 C).
• For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
• Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
• Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
• Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
• Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
• While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
• Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
• Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.

SEA BREAM WITH HERB AND GARLIC SAUCE

Steps:

• Mix Mayonaise, Lemon juice, Herbs and garlic in a blender.
• Season with salt and pepper to taste.
• Store in refrigerator for at least 1 hour.
• Rinse the Fillets and pat dry.
• Brush with oil and place under a preheated grill for about 5 mins until the fish flakes.
• Serve with new potatoes and Sweet corn.