Roasted Sea Bream With Herbs Recipes

WHOLE BRANZINO ROASTED IN SEA SALT WITH AROMATIC HERBS

Steps:

• Serving suggestions: Steamed vegetables and plain mashed potatoes
• To make the vinaigrette sauce: In a small bowl, mix together salt and lemon juice, and then add the olive oil. When it comes time to serve, mix the aromatic herb mixture into the sauce, see Cook's note*.
• Preheat oven to 425 degrees F.
• Clean and dry the branzino. In a bowl, mix egg whites, flour, sea salt, and the aromatic herbs, creating a smooth mixture. Line the bottom of a baking pan with the parchment paper. Place the branzino onto the parchment paper. Cover the entire branzino (top and all sides but not the bottom) with the sea salt mixture.
• Bake for 20 minutes, and then remove from oven. While the fish is still in the baking pan, crack open the sea salt case, push it to the side, then fillet. Place the branzino fillets onto a plate. Serve with vinaigrette sauce on the side, steamed vegetables and plain mashed potatoes.
• Combine all herbs.

ROASTED SEA BREAM WITH HERBS

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.

ROASTED FISH (EG: SEA BREAM)

Steps:

• Ideally, buy your fish ready cleaned out and descaled. Otherwise, clean it well.
• Cut a length of aluminium foil, enough to wrap the fish completely.
• Spread olive oil all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
• Pour more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminium foil and seal it up tight. The foil will keep the fish from drying out and keeps the flavours surrounding it as it cooks.
• Place the fish, in its foil, in an oven dish or tray, in the oven, and roast at 200C for 30 minutes. Larger fish may need more.

ROASTED BREAM

Steps:

• Put chopped rosemary, shallot, garlic and zest in bowl. Add butter and mix together evenly with a spatula. Season to taste. Lay a sheet of cling film on work service and spoon butter mix onto it. Wrap into a long sausage and tie off the ends and chill for 2 hours.
• Heat oven to Gas 7 220C/200C fan, lightly oil a roasting tin and place in oven to heat. Lay bream on board and score both sides with a sharp knife at 2cm gaps. Place 2 sprigs rosemary into each fish cavity, oil fish all over and season.
• Put fish in roasting tin and cook for 8 mins then turn and cook other side for 7 mins. Remove from oven turn the fish over again and rest for a couple of minutes. Slice the butter into 16 portions.
• Lay 4 pieces of butter on each bream and give them 1 min more in the oven. Transfer to warm plate pour over any juices from the tin and serve with extra rosemary, green salad or new potatoes or both.