Baked sea bream with seasoned potatoes.
Today we’ll prepare a lovely fish main course, the sea bream.
The name derives from the characteristic golden stripe it shows between its eyes.
We need to distinguish between farmed and wild sea breams: Wild sea breams have leaner meat compared to farmed ones (due to their limited movement and greater availability of food for the latter).
It is relatively easy to distinguish farmed fish from wild-caught ones by their more vibrant color, with rosy hues in the wild-caught specimens.
Its meat is highly prized, almost boneless, comparable to sea bass. It can be baked whole, in salt, stuffed, grilled, or even filleted and cooked as fillets.
thought for you:
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 424.43 (Kcal)
- Carbohydrates 37.10 (g) of which sugars 3.39 (g)
- Proteins 38.63 (g)
- Fat 14.32 (g) of which saturated 3.01 (g)of which unsaturated 4.60 (g)
- Fibers 4.24 (g)
- Sodium 78.70 (mg)
Indicative values for a portion of 366 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s go shopping
- 3.3 lbs sea bream (wild)
- 3.3 lbs potatoes
- 3 tbsps roast herbs (for fish)
- 3 tbsps extra virgin olive oil
- to taste salt
- 1 clove garlic
- 1 lemon
- to taste pepper
- 1 sprig rosemary
Baked Sea Bream with Seasoned Potatoes
Tools
- Baking Tray
- Parchment Paper
- Knife
- Cutting Board
- Bowl
- Oven
Preparation: Baked Sea Bream with Seasoned Potatoes
Clean the sea bream by gutting it and remove the scales.
In a fairly large baking tray, place 2 sheets of parchment paper side by side, with the edges hanging over the sides.
Preheat the oven to 356°F (static).
Inside the fish’s belly, place slices of lemon, 1 sprig of rosemary, and 1 garlic clove with its skin.
Meanwhile, peel and thinly slice the potatoes.
Rinse them to remove excess starch, then add 3 tablespoons of olive oil,
3 tablespoons of roast herbs, I make them at home, click here for the recipe.
Season with pepper and salt to taste. Mix and place them in the tray around the fish.
With the herbs, salt, and pepper, also season the fish. Drizzle olive oil over the fish, then take the edges of the parchment paper and close into a packet.
Place in the already heated oven at 356°F (static). To gauge the timing, I do as my fisherman’s wife taught me. When you start to smell the aroma of fish, turn off the oven and leave the tray in the oven for another 20 minutes.
With the heat, it will continue to cook on its own because fish doesn’t need long cooking times.
Here’s now the Baked Sea Bream with Seasoned Potatoes, first and…
And then ready to be served at the table.
storage and tips
Baked sea bream with seasoned potatoes. The dish can be stored in the fridge for up to 2 days. In the freezer only if the specimen was never previously frozen, and in that case no more than 2 months.
With the same recipe, you can prepare any type of fish.
For sea bass en papillote click here
Baked Sea Bream with Seasoned Potatoes
Can I use any other type of fish with this recipe?
Yes. Certainly. However, you need to adjust the cooking time according to the size of the fish. The larger it is, the more time it needs, conversely, if the fish is small, you need to reduce the cooking times and automatically the size of the potatoes. I recommend, if it’s a relatively small fish, to give the potatoes a quick boil before adding them to the tray.
