This morning I went to the Coop in San Ruffillo, Bologna, and seeing the fish section, I found some plump and beautiful sea breams on sale that I immediately decided to make the stars of our dinner!
The baked sea bream with cherry tomatoes and pesto was a very tasty main dish with very pleasant white meat and an appetizing side with a breadcrumb topping prepared with breadcrumbs and the addition of classic Genoese pesto… A simple, exquisite recipe … not to be missed!
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I have opened a free recipe channel on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I suggest other fish recipes such as:
Breaded Fish Grill; 
Seabass all’acqua pazza; 
Baked Sea Bream with Seafood
BAKED SEA BREAM WITH CHERRY TOMATOES AND PESTO
The ASI Kitchen
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2/4 people depending on hunger
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for BAKED SEA BREAM WITH CHERRY TOMATOES AND PESTO RECIPE
- 2 gutted sea breams (about 500 grams each for me)
- 500 g piccadilly cherry tomatoes (also cherry, datterino…)
- 1 tbsp Genoese pesto
- 3 tbsp breadcrumbs (+ 2 to sprinkle before baking)
- Parsley (chopped)
- 1 organic lemon (or untreated and only zest)
- 1 black olives (I use Greek)
- to taste Extra virgin olive oil
- to taste salt and pepper
TOOLS FOR BAKED SEA BREAM WITH CHERRY TOMATOES AND PESTO RECIPE
#ADV
- Baking Tray
- Parchment Paper
- Bowl
- Knife
PREPARATION STEPS FOR BAKED SEA BREAM WITH CHERRY TOMATOES AND PESTO RECIPE
Scale the sea breams already gutted by the fishmonger, in this case from the Coop… and rinse them thoroughly under running water.
Then pat them dry with kitchen paper.
Mix the extra virgin olive oil while stirring the stuffing.
Line the baking sheet or your best tray with parchment paper.
Wash and dry the cherry tomatoes and cut them in half.
For the breading in a bowl, mix the pesto with 3 heaping tablespoons of breadcrumbs, blending the mixture well.
Transfer the sea breams to the baking dish and arrange the halved piccadilly cherry tomatoes all around.
Carefully place a little stuffing on each cherry tomato that I did not empty of seeds today… forgive my laziness!
Also sprinkle some black olives here and there.
Generously sprinkle the baked sea bream with cherry tomatoes and pesto with the chopped parsley and the remaining 2 tablespoons of breadcrumbs.
Season with salt and pepper and add a little extra virgin olive oil.
Bake in a preheated oven at 350°F and let this delicious fish main cook for about 35 minutes or according to your appliance’s characteristics.
Shortly before finishing cooking, I grated over the fish, the zest of the organic or untreated lemon, to give a citrusy aroma to the preparation.
Once cooked, serve the sea breams with the side dish and… enjoy this …delicious dish!!!!
Annalisa
I remind you that at the top where you see the blog menu, you’ll find a magnifying glass 🔎 that will allow you to, by entering an ingredient or recipe title, find all the preparations that have that title or ingredient, and I hope you will find recipes to your liking among them!
Tips and Notes
The sea bream is an extraordinary lean and tasty fish from a nutritional point of view. The cholesterol content is very low, just 65 mg per 100 g, making it a recommended food for those who prefer a healthy and light diet, and it is a source of high biological value proteins.
SEA BREAM is a low-calorie fish with about 135 calories per 100 grams. It is an excellent source of minerals such as phosphorus, iron, and calcium, and B-group vitamins.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° Go back to the HOME PAGE Don’t miss any recipe, click “like” HERE on my Facebook page and HERE on the Instagram page!
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