Recipe Series
Sea Bream
The word bass is common in the fish kingdom. Freshwater bass–largemouth, smallmouth, shoal, redeye, spotted, and others–are the most pursued inland game fish of America (just tune into any fishing program until your eyes start to close). The Sea Bream is in the same family as Porgies, but with a sweeter taste. Its firm flesh makes it especially suitable for frying, steaming, broiling, or roasting whole. And its relatively simple bone structure-similar to that of grouper or red snapper–makes it easy to eat.
Source
Mediterranean Area , Europe (Farmed)
Forms
Fillets, Whole Fish
Taste
Sweet mild to moderate.
Texture
Tender and firm.
Nutrition
37g per fillet Serving
.01g saturated fat
32mg cholesterol
38mg sodium
9.2g protein
0 carbohydrates
Cooking
All.
Recipes
Baked Sea Bream With Fennel
Ingredients
- 4 small fennel bulbs
- 3 tbsp butter
- 2 tbsp olive oil
- 2 onions chopped
- 1 clove garlic crushed
- 4 1lb. whole Sea Bream scaled & gutted
- extra virgin olive oil
- 1 lemon quartered
- 1 tbsp oregano leaves
- lemon wedges for serving
Instructions
- Preheat the oven to 375 ℉ and grease a large, shallow ovenproof dish.
- Thinly sliced the fennel, reserving the green fronds.
- Heat the butter and olive oil in a large frying pan and gently cook the fennel, onion, and garlic for 12 to 15 minutes or until softened but not browned.
- Season with salt and freshly ground black pepper.
- Stuff each fish with a heaping tablespoon of the fennel mixture and 1/4 of the fennel fronds.
- Brush with extra virgin olive oil, squeeze lemon over the top, and season well.
- Spoon the remainder of the fennel mixture into the oven-proof dish and sprinkle with half of the oregano.
- Lay the fish on top of the fennel.
- Sprinkle the remaining oregano over the fish and cover the dish loosely with foil.
- Bake for 15 minutes or until just cooked through.
- Garnish each serving with a wedge of lemon.
Roasted Sea Bream
Prep Time 1 hour hr
Servings 4
Ingredients
- 2 2lb. each whole Sea Bream scaled & gutted
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 bay leaf
- Several springs fresh thyme or 1 tsp dried
- ½ cup fresh parsley minced
- 1 tsp garlic minced
- salt & pepper to taste
Instructions
- Score each side of the fish two or three times, from top to bottom, right down to the bone.
- Mix together all the other ingredients and marinate the fish in it, refrigerate, for 30 to 60 minutes.
- Preheat the oven to 450 ℉.
- Roast the fish, undisturbed, in a lightly greased baking dish until diamond, 20 to 30 minutes, depending on the size.
- Check for doneness (since you've scored the fish, you will be able to see clear to the bone and can easily tell if the fish is cooked through); cook an additional few minutes if necessary.
- Serve with the pan juices.