The recipe for my fabulous Mediterranean sea bream, baked with the typical flavors of our Mediterranean: cherry tomatoes, sun-dried tomatoes, oregano, Taggiasca olives, and capers. That’s it!
The important thing is that the fish is very fresh and the ingredients are excellent.
After all, it is known that our beloved Mediterranean cuisine is based on genuine and simple products; fish does not need special ingredients; in fact, the fewer there are, the more you can appreciate its qualities.
The sea bream, a prized fish from our seas, with tender and delicate flesh, is perfect for cooking in salt or en papillote. So I chose to bake it and flavor it with the flavors I love the most and that I have already listed for you!
It can be presented whole, with all the aromas and ingredients used around it, but it is also beautiful to present at special occasions when filleted!
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
Ingredients
Mediterranean Sea Bream
- 2.2 lbs sea bream
- 8 sun-dried tomatoes in oil
- 3.5 oz peeled cherry tomatoes (yellow)
- 1 tbsp capers in vinegar
- 1 clove garlic
- 1 tsp juniper berry
- to taste parsley
- to taste dried oregano
- 1 pinch fine salt
- 1.1 lbs clams
Preparation of Mediterranean Sea Bream
– Gut and scale the sea bream (an operation your fishmonger can also do), then wash it under running water.
– Place the fish in a large baking dish and surround it with sun-dried tomatoes (well patted first), yellow cherry tomatoes, and all the ingredients.
– Add the closed clams, salt, and pepper (to taste).
– Drizzle everything with oil and cover the baking dish first with a sheet of damp and squeezed parchment paper and then with a sheet of aluminum foil.
– Cook in a preheated oven at 350°F for at least half an hour.
– Out of the oven, place the sea bream on a cutting board and fillet it, removing the head and backbone, including any bones.
– Arrange the fillets on a platter, season with the ingredients from the baking dish and the opened clams with shells; drizzle everything with the cooking juices, a pinch of oregano, and fresh parsley, and serve.
