A quick and easy recipe for roasted sea bream. When you go to the fishmonger, check that the fish's eyes are shiny, that's a sign of very fresh fish. Have the fishmonger clean it and gut it for you. We got a 700 gram fish and it fed three people.
Ingredients:
- a sea bream
- two cloves of garlic
- a few small cherry tomatoes
- half a glass of white wine
- large handful fresh chopped parsley
-large handful fresh chopped sage
- generous sprinkle of thyme
- two bay leaves
- three ground cloves
- sea salt and black pepper to season
- olive oil
Preparation:
1. Cut three thin incisions into both sides of the fish.
2. coat the fish in a thin layer of olive oil.
3. Coat the fish with all the fresh herbs, the bay leaves and the ground cloves. Season generously.
4. Marinate in the herbs for about 2 hours, in the fridge.
5. Pre-heat your oven to 190 degrees centigrade.
6. Remove as many of the herbs as possible from the fish and keep them to one side.
7. Seal the fish in a very hot frying pan, two minutes on each side.
8. Place the fish in an oiled baking tin, adding a knob of butter if you like, but its not essential. Coat once again with the herbs, add the wine, throw in the cloves of garlic, slightly crushed and the chopped up cherry tomatoes.
9. Bake for 20/23 minutes depending on the size of the fish.
10. Remove and serve with roast potatoes, or brown rice, a good chilled white wine and garnished with fresh parsely and a wedge of lemon.
11. YUM!
- two bay leaves
- three ground cloves
- sea salt and black pepper to season
- olive oil
Preparation:
1. Cut three thin incisions into both sides of the fish.
2. coat the fish in a thin layer of olive oil.
3. Coat the fish with all the fresh herbs, the bay leaves and the ground cloves. Season generously.
4. Marinate in the herbs for about 2 hours, in the fridge.
5. Pre-heat your oven to 190 degrees centigrade.
6. Remove as many of the herbs as possible from the fish and keep them to one side.
7. Seal the fish in a very hot frying pan, two minutes on each side.
8. Place the fish in an oiled baking tin, adding a knob of butter if you like, but its not essential. Coat once again with the herbs, add the wine, throw in the cloves of garlic, slightly crushed and the chopped up cherry tomatoes.
9. Bake for 20/23 minutes depending on the size of the fish.
10. Remove and serve with roast potatoes, or brown rice, a good chilled white wine and garnished with fresh parsely and a wedge of lemon.
11. YUM!
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