Gilt Head Bream With Romesco Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GILTHEAD SEA BREAM WITH SCALLIONS AND GINGER



Gilthead Sea Bream With Scallions and Ginger image

The seabream, marinated with pepper and chili and broiled or grilled with scallions and ginger and and asiatic dipping sauce. The balance between sweet and sour notes makes this dish. Don't overspice it with too much chili. Let the flavours of the fish take control and you will love it. I use Gilthead Seabream, but you can use any other whitefleshed fish like snapper or other seabreams varities. I would suggest to use smaller whole fish. If you use fillets reduce broiling time. But use always fresh fish for this dish to get the full flavours.

Provided by Thorsten

Categories     Asian

Time 36m

Yield 1-2 serving(s)

Number Of Ingredients 17

1 (1 1/2 lb) sea bream (gut and scales removed)
1 tablespoon fresh ginger (about 1 inch long)
2 tablespoons sunflower oil
1 garlic clove
2 scallions
1 piece red chili pepper (1 inch long)
1 teaspoon sugar
1/2 teaspoon peppercorn
1/2 teaspoon red chili pepper (seeded and chopped)
1 1/2 teaspoons fish sauce
1 pinch salt
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon fish sauce
1/2 tablespoon sugar
1/2 teaspoon red chili pepper, diced
1 garlic clove, diced

Steps:

  • Make dipping sauce first. Mix all ingredients and set aside.
  • Preheat oven for broiling (480 F, 250 C).
  • For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
  • Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
  • Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
  • Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
  • Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
  • Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
  • While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
  • Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
  • Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.

Nutrition Facts : Calories 364.9, Fat 27.9, SaturatedFat 3.7, Sodium 2253.3, Carbohydrate 30.3, Fiber 5.6, Sugar 13.2, Protein 4.4

ROASTED SEA BREAM WITH HERBS



Roasted Sea Bream With Herbs image

Orata arrosto alle erbe is one of my favorites fish recipes. The sea bream, marinated with herbs and then roasted and baked, reveals some of the most exiting flavors. The white flesh of the fish is still firm, but it will melt in your mouth. Serve this typical mediterranean fish with white bread or rice and with a green salad. A glas of white wine will complete this delicious and easy to make recipe.

Provided by Thorsten

Categories     European

Time 2h50m

Yield 2 serving(s)

Number Of Ingredients 15

1 (1 -1 1/2 lb) sea bream, gut and scales removed
1 bay leaf
2 cloves
5 -10 black peppercorns
5 sage leaves
8 sprigs fresh thyme (about 3-5 inches)
8 sprigs fresh marjoram (about 3-5 inches)
1/2 bunch flat leaf parsley
salt and pepper
1/8-1/4 cup dry white wine
1 ounce butter
1 teaspoon Worcestershire sauce
lemon juice
olive oil
flour

Steps:

  • Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
  • Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
  • Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
  • Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
  • Preheat oven (390 F, 200 C).
  • Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
  • Turn fish over in flour. It should only be slightly covered with flour.
  • In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
  • Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
  • Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
  • Remove fish carefully from dish and place it on a serving plate.
  • Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
  • Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
  • NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
  • NOTE: Use a dry white wine and serve the wine with the fish.

Nutrition Facts : Calories 126.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 1

GILT-HEAD BREAM WITH ROMESCO SAUCE



Gilt-Head Bream With Romesco Sauce image

Make and share this Gilt-Head Bream With Romesco Sauce recipe from Food.com.

Provided by Laka

Categories     < 60 Mins

Time 55m

Yield 2 serving(s)

Number Of Ingredients 17

1 red pepper, deseeded and cut into large chunks
1 yellow pepper, deseeded and cut into large chunks
200 g cherry tomatoes, halved
1 red onion, cut into wedges
150 g shallots, halved (6 pieces)
4 garlic cloves, unpeeled
1 teaspoon coarse sea salt
1 teaspoon ground black pepper
4 tablespoons olive oil, plus extra for drizzling
900 g gilt-head bream, scaled and gutted
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 lemon, thinly sliced
fresh rosemary and thyme
1 tablespoon olive oil
1 teaspoon balsamic vinegar
25 g whole walnuts, toasted

Steps:

  • Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften.
  • Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs.
  • Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C.
  • Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth.
  • Serve the fish with the vegetables and sauce.

Nutrition Facts : Calories 549.8, Fat 42.9, SaturatedFat 5.6, Sodium 1479.7, Carbohydrate 40.8, Fiber 7, Sugar 10.3, Protein 8.1

More about "gilt head bream with romesco sauce recipes"

ROASTED GILTHEAD BREAM, MY GREAT-GRANDMA PACA´S RECIPE

From chefhdelgado.com
4.1/5 (20)
Total Time 50 mins
Category Main Course
Published Oct 1, 2022


GILT HEAD BREAM WITH 'ANGRY WATER' - FOOD THAT WE EAT
Sep 20, 2020 2 whole Gilt Head Bream also known as 'Dorada' in Spanish – ensure it is gutted and scaled; 3 cloves Garlic; 2 red Chillies; 250 g Cherry Tomatoes we used heritage but any …
From foodthatweeat.com


RECIPE FOR BAKED BASS OR GILT-HEAD SEABREAM - THE SPRUCE EATS
Jun 12, 2021 Save Recipe Gilt-head sea bream, known as orata in Italy and dorade royale in France, is a very popular and highly prized fish in those and other Mediterranean cuisines. …
From thespruceeats.com


CHAPTER 186: SALT-BAKED GILT-HEAD BREAM - SPAIN: RECIPES AND …
The story of the country is told through two hundred recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy …
From zoboko.com


BAKED GILT-HEAD BREAM (DORADA AL HORNO) - THE MEDITERRANEAN TABLE
Sep 8, 2019 Baked gilt-head bream (dorada al horno) by Rebeca Joaquin Grana; Posted on September 8, 2019 September 8, 2019; ... Print Recipe Pin Recipe. Prep Time 10 minutes …
From themediterraneantable.com


MEDITERRANEAN BAKED SEA BREAM (GILT HEAD BREAM, …
1 whole Gilt Head Sea Bream aka Orata, Dorada, Dorate etc. Scaled and gutted. Mine was about 450 grams, if yours is more or less you may have to adjust baking time. 1 Lemon; 5 cloves Garlic peeled and split; 2 sprigs Rosemary …
From cookingtoentertain.com


BAKED GILT HEAD BREAM RECIPE (DORADA AL HORNO)
Apr 5, 2024 Introduction. Dorada (or gilt head bream in English) is a very common fish in Spain. It was the first fish that I enjoyed whole, since I grew up in the US eating only filleted fish, and I fell in love with its delicious flavor and …
From spanishsabores.com


BAKED GILT-HEAD SEA BREAM, VERY EASY – POLENTA & BACCALá
May 30, 2017 1 gilt-head sea bream of 600-700 g; 3-4 potatoes; 1 clove of garlic; extra virgin olive oil; a couple of lemon slices (not treated) half glass of dry white wine; fresh rosemary, …
From polentaebaccala.com


GILT-HEAD BREAM, CUCUMBER & CELERIAC TAGLIATELLE, …
Jun 27, 2022 Gilt-head bream, cucumber & celeriac tagliatelle, romesco sauce Alex Standen. 27th June 2022. Alex Standen. Gilt-head bream, cucumber & celeriac tagliatelle, romesco sauce ... more recipes and more videos. We need …
From thestaffcanteen.com


MENORCAN GILTHEAD - CELINE'S RECIPES
Baking and final presentation of gilt-head bream. We put everything in the oven, with heat up and down at 200 ° C, for about 20-25 minutes or until the potato is almost cooked. We clean the gilthead well and salt. After 20-25 minutes, we …
From celinesrecipes.com


GILT-HEAD BREAM WITH ROMESCO SAUCE RECIPE
Cooking the fish on top of the vegetables is an effective way to add loads of flavor. Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs…
From cookeatshare.com


GILT HEAD BREAM WITH ROMESCO SAUCE RECIPES
1 red pepper, deseeded and cut into large chunks: 1 yellow pepper, deseeded and cut into large chunks: 200 g cherry tomatoes, halved: 1 red onion, cut into wedges
From tfrecipes.com


BAKED SEA BREAM WITH OLIVES - CELINE'S RECIPES
Baking and final presentation of sea bream with olives. We preheat the oven to 180º C. We place the gilt-head breams in the baking dish and season them inside and out. Once the sauce is …
From celinesrecipes.com


BAKED GILT HEAD BREAM RECIPE (DORADA AL HORNO)
Apr 5, 2024 Baked Fish. Preheat the oven to bake at 285°F (140°C). Mix the wine, olive oil, juice from half the lemon, a pinch of salt, pepper, a bouillon cube, and the dried herbs in a small bowl to make a marinade.
From theculturalcrawl.com


COST GILT-HEAD BREAM WITH ROMESCO SAUCE RECIPE BY KATHAIRO
Gilt-head bream with romesco sauce - Recipe Cost. Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown ... 900 g fish (gilt-head …
From cookeatshare.com


OVEN-BAKED GILT-HEAD BREAM; WHITE FISH RECIPE
Oct 21, 2019 Ingredients for one oven-baked gilt-head bream: 1 gilt-head bream (ca 360 g) 2 medium potatoes; 3 handfuls of fresh spinach; olive oil; salt ; chili flakes (optional) 1/2 lemon; cottage cheese (optional) Preheat the oven to …
From passionspoon.com


GILT-HEAD BREAM WITH ROMESCO SAUCE RECIPE - FOOD.COM
Cooking the fish on top of the vegetables is an effective way to add loads of flavor.
From pinterest.com


Related Search