Best Way To Cook Sea Bream Fillets Recipes

HEALTHY OVEN BAKED SEA BREAM FILLETS

Steps:

• Preheat oven to 380 degrees Fahrenheit.
• Slice lemon and lay it on the bottom of the baking dish to cover it. Wash and dry fillets with paper towel. Place on top of lemon.
• Season with salt and pepper.
• Add capers and cherry tomatoes on top of sea bream. You can also add some lemon slice on top too for decoration.
• Place it in the oven and bake for 15 minutes. Turn the broiler and broil for just couple minutes.

BAKED SEA BREAM WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).
• Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together.
• Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
• Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
• Place the fish in a roasting tray and roast for 8-10 minutes.
• When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.

BAKED SEA BREAM WITH TOMATOES & CORIANDER

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
• Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.