The Sea Bream Fillet with Mixed Seed Crust is a recipe that does not require much skill, especially if we rely on our trusted fishmonger for cleaning and filleting the fish. However, remember to have the head and bones set aside: essential for making an excellent fish broth, to keep in the freezer.
Delicious to taste and also very nice to present, they will always be appreciated both by the palate and the eyes, because as they say: you eat with your eyes too. If you do not enjoy a bit of marinating with white wine, you can skip it but add some grated lemon zest to the mashed potatoes.
A different idea to bring to the table even for a Christmas Eve dinner.
Here are links to other tasty fish recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large sea bream fillets
- 4 small potatoes
- 1 bunch chopped parsley
- 1 clove chopped garlic
- as needed Extra virgin olive oil
- as needed salt and pepper
- 1 glass White wine
- as needed Sesame seeds
- as needed Poppy seeds
- as needed crushed pistachios
Tools
- 1 Baking Tray
- 1 Parchment Paper
- 1 Pressure Cooker
- 1 Potato Masher
- 1 Spatula
Preparation
First of all, start boiling the potatoes. If you use a pressure cooker, it will take only 10/15 minutes depending on their size, otherwise, with traditional cooking, about 50 minutes. In this case, wash them under running water, place them in the pressure cooker and add water just to cover them. Put the pot on a high flame, and as soon as you hear the strong whistle, lower it and finish cooking. For proper use of the pot, I recommend reading the following article: Pressure Cooker and Its Use. Meanwhile, prepare a mix of garlic, parsley, and arrange the sea bream fillets.
Cover them with white wine, add pepper, salt, and let them marinate in the refrigerator until the potatoes are ready. After the necessary time, remove them from the marinade and pat them dry with paper towels to remove as much liquid as possible.
Peel the potatoes and mash them while still quite warm. Add extra virgin olive oil, garlic and parsley mix, salt, pepper, and mix all ingredients well until a puree-like consistency is obtained.
Lay the sea bream fillets in a baking tray lined with parchment paper and spread the potato mixture on top with a small spatula to ease the work. After completing this step, sprinkle them with sesame and poppy seeds. For personal taste, I also added crushed pistachios, but it’s only optional. A drizzle of extra virgin olive oil on the fillets, and bake them in a preheated oven at 356°F (180°C) for about 20 minutes. Do not exceed the cooking time or they may dry out.
Serve our Sea Bream Fillet with Mixed Seed Crust, but only after letting it rest for at least two minutes.
Advice
Prepare the sea bream by filleting it the day before, especially if it wasn’t done by your trusted fishmonger.
Alternatively, you can opt for frozen pre-filleted fish.
Make sure it’s a high-quality frozen product, as the difference is noticeable in both taste and texture.
You can also enrich your Sea Bream Fillets with other coatings that best suit your tastes.
