sea bream

I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!

Fish in crazy water

spring onions

fennel

carrot

200 g ripe mixed-colour cherry tomatoes

garlic

½ a fresh red chilli

olives (stone in)

olive oil

x 350 g whole round fish

mixed fresh soft herbs (30 grams)

150 g Greco di Tufo white wine

lemon

extra virgin olive oil

Whole Sea Bream Al Forno

2-3 lb. Sea Bream (cleaned and scaled)

white wine

potatoes

parsley (chopped)

herbs

container cherry tomatoes (halved)

artichoke hearts (drained)

black olives

lemons (1 sliced; 1 quartered)

Heat wood fired oven to around 400 degrees.  While oven is heating, check cavity and fish to make sure it is clean and that the fish is properly scaled.  Stuff fish cavity with poultry herbs and sliced lemon.  Assemble oven pan-such as paella pan-and all other ingredients near oven. Heat pan for 3-4 minutes in the oven.  Remove pan and swirl in 2 tablespoons olive oil and add the potatoes lined around the bottom of the pan.  Return the pan to the oven for 2 minutes.  Remove pan and place fish on top of potatoes. Scatter in the tomatoes, olives, artichoke hearts and white wine.  Return to oven for 5-10 minutes depending on the size of the fish, turning the pan every few minutes.  Remove the pan when the fish skin looks slightly charred.  Top pan with parsley and remaining olive oil.  Serve with lemon quarters.

Posh fish and chips! Team bass with an Italian-inspired tomato sauce and serve celeriac as fries

Pan-fried sea bass with puttanesca sauce & celeriac chips

onion

chilli flakes

can chopped tomato

tbsp small caper

green olives

celeriac

kale

butter

lemon juice

sea bass fillets, skin lightly scored

parsley

Heat 1 tbsp of the oil in a frying pan. Tip in the onion, garlic and chilli flakes and cook over a low heat for 10 mins until soft. Add the tomatoes and ¼ can of water and cook for 8 mins until thick, then stir through the capers and olives. Can be done earlier in the day and chilled.

Meanwhile, heat oven to 220C/200C fan/ gas 7. Put the celeriac on a non-stick baking sheet. Add another 1 tbsp oil, season and mix with your hands. Spread into a thin layer and roast for 25 mins, stirring once, until golden and tender.

Put the kale in a steamer and cook for about 5 mins until tender. When done, pop a knob of butter on top, squeeze over a little lemon juice and season.

Heat the remaining oil in a non-stick frying pan. Season the fish fillets, then put in the pan, skin-side down. Cook for 3-4 mins until the skin is golden and the fish is almost cooked through. Turn and cook for 1-2 mins more, depending on the thickness of the fillets.

Meanwhile, heat the sauce through, season and add the parsley. Spoon the sauce onto 2 plates, top with the fish and serve with the celeriac chips and kale.

This blackened fish recipe uses sea bream but fillets of any firm white fish, such as catfish or monkfish, would also work well. Delicious served with <a href="http://www.bbc.co.uk/food/recipes/dirty_corn_85450">dirty corn.</a>


Top 4 sea bream recipes from across the web

The most viewed sea bream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fish in crazy water

Whole Sea Bream Al Forno

Pan-fried sea bass with puttanesca ...

Blackened barbecued fish

Top 4 sea bream recipes from across the web

The most viewed sea bream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish in crazy water

Whole Sea Bream Al Forno

Pan-fried sea bass with puttanesca ...

Blackened barbecued fish

The most viewed sea bream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine