Baked Sea Bream With Lemon And Parsley Recipes

BAKED SEA BREAM ROTA-STYLE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.
• In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10-15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.
• Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.
• To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish.
• Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20-25 minutes. Scatter the parsley over the top and serve immediately.

BAKED SEA BASS WITH LEMON CAPER DRESSING

Steps:

• To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
• Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.