Baked Sea Bream, My Style2018-03-22
- Servings: 2
Fish is not my favourite food but lately I decided I should give it a try so this my first inspired fish casserole.
However, strangely, I love smoked salmon, herring roll mops and all kinds of seafood!
My husband suggested two kinds of fish: sea bass and sea bream because, he said, they don’t have a strong fishy taste that I dislike.
He is right! My sea bream, accompanied with some vegetables, was delicious! Next time, I will try the sea bass.
- 2 sea bream fish, scaled and gutted
- 1 whole lemon, sliced into thin pieces + juice of another lemon
- 2 tbsp of olive oil to rub the fish + 3 tbsp for the vegetables
- 10 cherry tomatoes
- 1 stick of celery + 4 spring onions, chopped
- Few sprigs of fresh coriander + a handful of green parsley, chopped
- 1 red bell pepper, cut into bite size squares
- florets of 1 medium size broccoli, washed beforehand
- 6 garlic cloves, slivered
- 2 French shallots, cut into round pieces
- Red or green chili, to taste
- A glug of white wine (optional)
- White pepper and sea salt, to taste
Rinse the fish under cold water then pat dry. Slash them to the bone 3 times, on one side. Put them aside.
In the meantime, put the vegetables and herbs (keep some slivers of garlic on the side for later use) in a baking dish and mix them with 3 tbsp of olive oil and the glug of white wine. Sprinkle some sea salt and pepper. Place the fish on top then rub them (cavities included) with 2 tbsp of olive oil, sea salt, pepper and lemon juice.
Insert the lemon slices and the slivers of garlic in the fish slashes and inside the cavities. Cover the dish with aluminium foil and bake in a preheated oven (180C) for approximately 20 to 30 minutes ; or check if it is cooked by inserting a toothpick all the way down. Uncover the fish the last 5 minutes.
Serve with some Batata Harra*, the spicy potatoes, on the side. * Recipe on this website.