The baked sea bream with cherry tomatoes and potatoes is a light fish main course cooked in foil.
This cooking method allows for maintaining tenderness and using minimal fats, as the steam created during cooking cooks the fish.
The sea bream has fine, lean, and tasty flesh with a low calorie and cholesterol content, making it suitable for those following low-calorie diets or for children.
It’s rich in proteins, minerals, and vitamins and is excellent when baked.
Adding cherry tomatoes and potatoes with herbs in the foil packet creates a delicious accompaniment. A simple way to prepare a flavorful and decorative main course.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 625.71 (Kcal)
- Carbohydrates 22.98 (g) of which sugars 13.28 (g)
- Proteins 73.50 (g)
- Fat 27.50 (g) of which saturated 5.84 (g)of which unsaturated 9.32 (g)
- Fibers 2.57 (g)
- Sodium 203.37 (mg)
Indicative values for a portion of 388 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
- 4 sea breams (medium)
- 14 oz cherry tomatoes (or Piccadilly)
- 3 potatoes (medium)
- 6 tablespoons extra virgin olive oil
- 4 onions (fresh)
- 2 cloves garlic (large)
- to taste fine salt
- to taste thyme
- to taste rosemary
- black pepper
Tools
- Baking Sheet oven
- Fish Cleaning Scissors
- Mandoline
Preparation
To prepare the baked sea bream with cherry tomatoes and potatoes, first clean the sea breams by gutting them, cutting the tail and fins, and finally scaling them.
Rinse under running water.
In a bowl, combine fresh onion rings, thin garlic slices, oil, salt, chopped rosemary needles, thyme leaves, and black pepper.
Let everything marinate while we prepare the other items.
Clean the cherry tomatoes by cutting them in half, or into pieces if they are larger, and remove the seeds.
Wash the potatoes, peel them, and slice them with the mandoline.
For foil cooking, prepare aluminum rectangles longer than the fish, so you have the ability to seal everything around it.
Place a smaller parchment paper sheet on the aluminum, which will be the part in contact with the fish and seasonings.
Inside the belly, evenly distribute the oil with all its aromas, onion rings, and garlic, and insert some tomato slices.
Place potatoes, cherry tomatoes both under and over the sea bream, and sprinkle with oil, seasonings, onion rings, and garlic.
Seal the aluminum around the fish, leaving only a small vent at the top.
Place the sealed fish packets on the oven rack and bake in the middle/lower part of the preheated static oven at 350°F for about 45 minutes. This depends on the size of the fish.
Halfway through cooking, turn the packets so the fish is now resting on the other side.
To check the cooking degree, just open a packet and insert a fork into the fish’s belly, trying to lift it.
If the upper part of the fish detaches easily from the underlying one and the flesh is white, the fish is cooked; otherwise, close it and continue cooking.
The baked sea bream with cherry tomatoes and potatoes is now ready.
Serve hot in the same foil with a drizzle of raw oil.
Storage
It’s definitely advisable to eat it immediately, but it can be stored well sealed for one day in the fridge.
It’s definitely advisable to eat it immediately, but it can be stored well sealed for one day in the fridge.
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