Baked Sea Bream

Name: Baked Sea Bream
Ingredients: 2 sea bream; 4-5 medium potatoes; 1 large onion (about 150g); 1 carrot; 1 bunch parsley; 5 garlic cloves; 1/2 teaspoon turmeric; 1/2 teaspoon homemade vegeta; 6 tablespoons olive oil; 2 lemons; salt, pepper

October 12, 2009

Simple Recipes Valentine's Day Potatoes Fish and Seafood Meat Dishes Oven Recipes

I finally got around to touching the treasure in my freezer: the fish from Croatia. I started with something I had not eaten before and was curious about the taste - sea bream. I prepared them simply, in the oven, so that at the end I would have the side dish already included. The result is not only tasty but also beautiful, so I recommend this dish for a romantic dinner with a good wine and dim lighting 😉

Ingredients

2 sea bream
4-5 medium potatoes
1 large onion (about 150g)
1 carrot
1 bunch parsley
5 garlic cloves
1/2 teaspoon turmeric
1/2 teaspoon homemade vegeta
6 tablespoons olive oil
2 lemons
salt, pepper

How to prepare baked sea bream

Cut the potatoes into not too thick rounds, the carrots into thinner rounds, and the onion into scales. Place the vegetables in a wide baking pan (30 cm diameter) and sprinkle with salt and pepper to taste.
Set aside 2 parsley sprigs for serving and chop the rest very finely. Mix with the crushed garlic, turmeric (which will give a beautiful color to the sauce at the end), vegeta, and a little salt. Slowly add the oil, one tablespoon at a time, and grind everything to obtain a paste. When the paste is ready, add about 150 ml of water to it.
Pour the parsley sauce over the vegetables, mix well so they are covered, and cover the pan tightly with aluminum foil. Bake at 200C for 25-30 minutes.
Meanwhile, clean and wash the fish, then dry them with paper towels. Score them on one side (in 3-4 places), holding the knife at a diagonal. Sprinkle salt all over, including inside. Then drizzle the fish with the juice of 1 lemon (1/2 lemon for each fish) and let them sit at room temperature until the vegetables are done.
Remove the aluminum foil and place the sea bream on top. Sprinkle a little pepper over them.
* if the sauce under the vegetables seems to have reduced too much, add about 50 ml of water to the pan
Bake again for 20 minutes. Then, to make them look like in magazines, turn on the grill (heat from above) and leave in the oven for about 3-5 minutes (keep an eye on them during this time), until the sea bream develops a beautiful crust on top.
Remove from the oven and sprinkle with the remaining chopped parsley, and insert half-slices of lemon into the incisions on top of the fish.
Serve immediately with a glass of white wine and do not forget a piece of fresh bread, because the sauce in the pan is delicious - you need to dip into it.