Lemon sea bream fillets, gratinated with parsley-flavored breadcrumbs, a light, easy, and delicious main dish. Also try the sea bream meatballs with curry, they’re so good and flavorful.
For this recipe, you can use either fish fillets previously defrosted in the fridge for up to 24 hours, or fresh fillets, possibly properly cleaned by your trusted vendor.
You can also prepare the recipe in advance, keeping it raw but well covered, in the refrigerator, for up to 12 hours, or cook it and store it in the refrigerator for up to two days.
Below, you’ll find other fish recipes marinated in orange or lemon for inspiration.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 fillets sea bream (already cleaned)
- 1 cup breadcrumbs
- 3 tbsps extra virgin olive oil
- 2 lemons
- to taste parsley
- to taste fine salt
- 2 cloves garlic
Tools
- 1 Blender
- 2 Plates
- 1 Baking dish
- 1 Knife
- 1 Cutting board
- 1 Citrus squeezer
Instructions
To make the Lemon Sea Bream Fillets, first, prepare a mix of breadcrumbs, salt, grated lemon zest, and washed and dried parsley, using a blender to get a homogeneous mixture.
Squeeze the lemon juice, filtering it with a strainer if necessary to remove any seeds, and add it to the extra virgin olive oil.
Mix with a fork.
Dip the sea bream fillets one by one into the emulsion and then coat them with breadcrumbs.
Place them in a baking dish, drizzle with the remaining emulsion, and add the two cloves of garlic.
Choose whether to leave the skin on or off.
Optionally, you can garnish the sea bream fillets with lemon slices.
Bake in a preheated fan-assisted oven at 356°F for 20 minutes and serve immediately once cooked.
