The pasta with sea bream in white sauce is a really simple and tasty fish main dish. It is quick to prepare and perfect even for those on a diet. The pasta with sea bream ragù has a delicate taste and is truly delicious. I enriched the white sea bream ragù with yellow and red cherry tomatoes. A touch of color on the plate is always appreciated! The sea bream is a fish with very fine meat. Similar to sea bass, it has few (or almost no) bones. It is used in cooking for the preparation of various dishes, especially first or second courses. It is offered whole or filleted and cooked into fillets. In fact, sea bream is considered one of the healthiest fish. It is highly digestible, rich in vitamins and Omega 3. I personally love sea bream! For example, I often prepare it baked with orange and lemon, a light and very tasty fish main dish. Let’s see now how to prepare pasta with sea bream ragù and cherry tomatoes.
Other fish-based dishes that may interest you:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.5 oz pasta (as you like)
- 7 oz fresh sea bream, fillets (or frozen)
- 5.3 oz cherry tomatoes (red and yellow, or just red or just yellow)
- 2 tbsps olive oil
- 2 cloves garlic (or shallot)
- to taste salt
- to taste chopped parsley
Tools
- Pan
- Casserole
- Ladle
- Colander
- Cutting Board
Steps
Let’s start by removing the skin, if present, from the sea bream fillets. We can use either fresh or frozen fish.
Cut the sea bream into cubes without washing it under water, this way bacterial contamination, which is very risky, is avoided.
Wash your hands thoroughly and then proceed to the cherry tomatoes.
Rinse them under water and then cut them into small pieces or simply in half.
Fill a large casserole with water and put it on the fire to cook the pasta.
Meanwhile, pour the oil into a pan, add the garlic (or shallot for those who prefer) and let it brown for a few minutes.
Then add the cherry tomatoes and let them cook over medium heat for about 4 minutes.
Finally, add the cubed sea bream and continue cooking until it is completely flaked.
As soon as the water boils, throw in the pasta (you can choose the format you prefer) and cook.
Drain the pasta al dente into the pan with the sauce and add some finely chopped fresh parsley.
Mix with a ladle and if necessary add a little cooking water.
The pasta with sea bream in white sauce is ready to serve! A great fish dish suitable for everyone, even for those on a diet!
I hope you enjoyed this recipe! Enjoy your meal and see you in the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
For the preparation of this dish, I chose the Paccheri Rigati, Pasta di Gragnano PGI, kindly gifted by Pastificio Sorrentino (#gifted).
Discover here all the recipes I’ve made with products from Pastificio Sorrentino.
FAQ (Questions and Answers)
I don’t like sea bream, how can I substitute it?
No problem! Instead of sea bream, we can use perch, monkfish, fresh tuna, sea bass, cod, sole, etc.
Why is it better not to wash fish under water?
It has been discovered that it’s better not to wash fish, nor meat, under water because any bacteria present could contaminate the surroundings. If you have the possibility to clean it in an external sink where there are no objects around that could be contaminated, you could also rinse it under water. The important thing is to always wash your hands well before touching anything else.
I want to use frozen fish, how do I defrost it?
So the correct procedure is to put the fish in well-sealed food bags so as not to contaminate anything around. Store it in the fridge and let it thaw naturally without thermal shocks. Depending on the size of the fish, it may take several hours. Those in a hurry can let it thaw, always in bags, immersed in strictly COLD water, never warm or hot, to avoid ruining the product or contaminating the environment.
Can I prepare the sea bream ragù in abundance and store it in the freezer?
Of course! We can increase the doses indicated for the preparation of this fish ragù and store it in the freezer in sterilized jars with airtight closure. This way we will have a stock available which is always convenient! Once cooked, we can still keep it in the fridge for up to 4 days or put it straight into the freezer.
Other ways to cook sea bream?
We can prepare sea bream in a thousand ways! Baked with potatoes or with vegetables of your choice, en papillote, in pan Mediterranean style, stewed, baked in salt crust, grilled, in the air fryer, on the barbecue.
When is sea bream fresh and in season?
Too often we forget (myself included) to buy not only seasonal fruits and vegetables but also fish according to its seasonality. This is to allow for balanced consumption and, above all, to respect nature and its rhythms. From August to September in fact, trawl fishing is interrupted to allow fish to reproduce. Choosing seasonal fish, like with fruits and vegetables, allows you to reduce costs as they are products present in our seas and not coming from elsewhere. For example, sea bream is in season from June to November.
