Servings: 2. Calories: kcal. Ingredients 2 sea breams about grams each 7 tablespoons olive oil extra virgin 2 tablespoons freshly squeezed lemon juice teaspoons dried oregano 2 small garlic cloves ground pepper kosher salt parchment paper aluminum foil. Prepare the fish. Remove its scales with a fork. Open the belly and remove the fish innards. Rinse well. On your working surface lay a large piece of aluminum foil.
On top add a large piece of parchment paper. Put the fish on top. Season well with kosher salt. Add some in the belly and at both the incisions you just made. In a small bowl whisk together the olive oil and lemon juice.
Pour half of it over the fish. Cut one garlic clove into very thin slices and sprinkle over the fish. Season using half the amount of oregano and some ground pepper. Fold the parchment paper at each end. Start by folding envelope-like and than secure tightly. Repeat process for the next fish. Add the fishes in a baking pan. Add about 2 fingers of water in the pan. Bake for 50 minutes to 1 hour. NOTE: At half an hour check to see if there is still any water left in the pan. Tried this recipe? Broiling is optional.
I like this finished look of the dish, when tomatoes and lemon are bit burned on the sides. Add thinly sliced green onions on top , it will bring more color to the dish and its crunchy! What a delicious treat for a white meat lover!
Easy to prepare and just as flavorful. Thank you for sharing! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Jump to Recipe. Continue to Content. Ingredients 2 4oz sea bream fillets 1 tablespoon capers handful of cherry tomatoes 1 lemon salt and black pepper to taste. Instructions Preheat oven to 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. Using a sharp, flexible knife, remove the fillets from the sea bream or ask your fishmonger to do this for you. 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 minutes. When cooked, remove from the oven and place onto a large serving plate.
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