Best Seaweed Marinated Sea Bream Recipes
SEAWEED-MARINATED SEA BREAM
Provided by Robert Schroeder
Categories dinner, main course
Time 11h10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Prepare the fish: Sprinkle 2 teaspoons salt on all sides of the fish. Cover in plastic wrap and chill for 1 hour. Rinse well, then pat dry.
- Place the kombu in a large bowl of warm water. Soak until soft, about 5 minutes, and pat dry. Lay the fish flat on the kombu, then fold the kombu over the fish and cover in plastic wrap. Chill for 6 to 12 hours.
- Prepare the dipping sauce: In a small bowl, mix all of the ingredients and season with pepper. Set aside.
- Unwrap the sea bream and discard the kombu. Using a very sharp knife with the blade lying flat, horizontally slice the sea bream as thinly as possible. Arrange the slices on a platter.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 180 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED SEA BREAM WITH HERBS
Orata arrosto alle erbe is one of my favorites fish recipes. The sea bream, marinated with herbs and then roasted and baked, reveals some of the most exiting flavors. The white flesh of the fish is still firm, but it will melt in your mouth. Serve this typical mediterranean fish with white bread or rice and with a green salad. A glas of white wine will complete this delicious and easy to make recipe.
Provided by Thorsten
Categories European
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
- Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
- Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
- Preheat oven (390 F, 200 C).
- Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
- Turn fish over in flour. It should only be slightly covered with flour.
- In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
- Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
- Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
- Remove fish carefully from dish and place it on a serving plate.
- Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
- Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
- NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
- NOTE: Use a dry white wine and serve the wine with the fish.
Nutrition Facts : Calories 126.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 1
SEA BREAM WITH MEDITERRANEAN SAUCE
I have to admit I don't do heat very well. I absolutely love the fact that we're having a proper summer - the kind I remember as a child when it seemed we were outside for the whole of the school holidays. I wouldn't swap this one for the English norm, but it's been hard work keeping cool, particularly in the kitchen where a huge powerful fan follows my every move! My own school holidays were mostly spent with my grandparents in Wales, and after long sunny days on the beach my grandfather and uncles would don waders, walk into the sea up to their waists, cast their rods (not that far out) and catch enormous sea bass, which I was thankful I was unaware of when swimming in the same spot earlier in the day. In the evening my grandmother, who cooked on a large black solid-fuel range, would fry the fish which she first dipped in seasoned flour so it was crisp round the edges, and the whole family would have such a fresh-from-the-sea feast. This week at our Wine and Food Workshop at the football club our guest expert was a lovely, rather hunky young man whom we affectionately call John the Fish. He has a shop in Holt called the North Norfolk Fish Company, which has the greatest feasts from the sea imaginable - quite the best and freshest fish I've ever had. After he had given the adoring workshop audience the complete low-down on how to buy and prepare fish, he presented me with a very beautiful gilthead sea bream, a fish I'm particularly fond of and one which tastes equally good served cold. No prizes for guessing what this week's recipe includes. We ate it al fresco under the leafy shade of our apple trees, and it would be hard to find a more perfect summer lunch on a blisteringly hot day. We also made a potato salad with fresh-dug potatoes and our own shallots and chives, a sauce from our very own peppers and tomatoes, and of course a very well-chilled rosé. Two things to note: you can use any fish for this - whole sea bass or even a thick fillet of cod or haddock of the same weight. It's also excellent served hot if the weather changes.
Categories Easy Entertaining Easy meat-free recipes Fish recipes Waist Watchers
Yield Serves 2
Number Of Ingredients 12
Steps:
- First of all wipe the fish with some kitchen paper, then make three diagonal cuts across it (on both sides) and brush lightly with a little oil. Season well with salt and freshly-milled black pepper, then place it in a shallow roasting tin and transfer it to the centre of the oven for 20-25 minutes. Meanwhile heat the oil in a medium-sized frying-pan, then add the shallots and pepper and soften then over a medium heat for 5 minutes before adding the garlic and cooking for another couple of minutes. Next add the chopped tomatoes, tomato purée, olives and capers, and sprinkle in the oregano and a seasoning of salt and pepper. Simmer gently for 10 minutes or so - giving it all a stir now and then - and after that add the whole cherry tomatoes, and continue cooking until the cherry tomatoes have softened but not lost their shape. After 20 minutes check to see if the fish is cooked - the flesh should be opaque and firm - or give it a further five minutes if necessary. To serve, divide the fish slices, the top fillet for one person, then remove the backbone and serve the bottom fillet for the other. Spoon the sauce over and serve with new potatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
