Sea bream fillets in a tasty orange-flavored bread crust, an idea for a quick and appetizing fish-based main course. For the recipe, I used 2 fresh sea breams that I bought already cleaned at the fish market, at home I gave them a quick wash, and then filleted them, something you can also ask the trusted fishmonger to do if you’re not very skilled, but I assure you it’s very easy, you just need a nice sharp knife. For the crust, I used rustic bread, flavored with garlic, parsley, pepper, and parmesan, I also added capers and orange juice, to give a more refined touch to the baked sea breams perfect for serving at the table, even for the holidays. Here are more delightful ideas to prepare sea bream for the holidays; it’s never missing in a rich fish menu at Christmas.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients for 4 Sea Bream Fillets in Orange-Flavored Bread Crust
- 2 sea breams
- 1 slice bread
- salted capers
- parmesan
- 1 clove garlic
- juice of 1/2 orange
- 1 egg white
- to taste extra virgin olive oil
- to taste pepper
Tools to Prepare Sea Bream Fillets in Bread Crust
- 1 Chopper
- 1 Knife
- 1 Cutting board
- 1 Baking tray
- 1 Parchment paper
Steps for Sea Bream Fillets in Orange-Flavored Bread Crust
Take a slice of bread and break it into pieces in the chopper, add parsley, capers, peeled garlic, parmesan in pieces if not grated, and obtain a homogeneous mixture. Then add the juice of half an orange, a little oil, and an egg white. Obtain a soft homogeneous mixture.
Prepare the sea breams, if they are not cleaned, clean them by opening the belly and removing the innards. Then remove the scales well. Finally, fillet them. To fillet, cut at the height of the head, without cutting the bone, leaving the head attached. From the cut, start to fillet, sliding the knife blade from head to tail along the bone, on one side and then the other. What remains of the bone can be used to make patties with bread or potatoes. I cook it quickly in the microwave, and retrieve all the good parts so nothing is wasted.
Arrange the sea bream fillets directly on the baking tray lined with parchment paper, with a little olive oil at the base. Season with a little pepper and then cover with a thin layer of the prepared bread mixture. Add some slices of orange, spray with extra virgin olive oil, and bake in a hot static oven at 356°F for about 15 minutes, then another 2 under the grill to create a crispy crust.
Serve the sea bream fillets in a crust on a bed of orange slices; for a side dish, I paired it with a fresh fennel salad dressed with orange juice, oil, and salt.
