Body & Soul2 mins ago
Sea Bream Suggestions
3 Answers
Hi folks
I bought a lovely Sea Bream today. Normally I oven bake it with butter, black pepper and lemon but fancy a change. Mrs W doesn't care for it so no help there. Iwould be grateful for any suggestions. Also if I could have some suggestions for a GARLIC FREE tomato based salsa to go along with it. Thank you very much in advance.
I bought a lovely Sea Bream today. Normally I oven bake it with butter, black pepper and lemon but fancy a change. Mrs W doesn't care for it so no help there. Iwould be grateful for any suggestions. Also if I could have some suggestions for a GARLIC FREE tomato based salsa to go along with it. Thank you very much in advance.
Answers
1 to 3 of 3
I usually get some fennel, slice thinly and place on the bottom of a baking tray with some olive oil, salt, pepper, dill, and white wine. Season the fish, stuff the fish with lemon slices, more fennel, chilli (optional) and cover with foil. Bake for 20 mins at 170 and remove the foil and bake for a further 5 mins. Sauce vierge is lovely with most fish. 50 g shallots,...
16:38 Mon 22nd Apr 2013
I usually get some fennel, slice thinly and place on the bottom of a baking tray with some olive oil, salt, pepper, dill, and white wine. Season the fish, stuff the fish with lemon slices, more fennel, chilli (optional) and cover with foil. Bake for 20 mins at 170 and remove the foil and bake for a further 5 mins.
Sauce vierge is lovely with most fish.
50 g shallots, finely chopped
100 g skinned, seeded and finely diced tomatoes (I use cherry tomatoes or baby plum tomatoes)
150 ml extra virgin olive oil
Juice of 1 lemon
1 tbsp capers, drained
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
Put the shallots, tomatoes and olive oil in a saucepan, season with salt and pepper, and gently heat for 2 minutes. Keep warm. Add the lemon juice, capers and chopped herbs before serving.
Sauce vierge is lovely with most fish.
50 g shallots, finely chopped
100 g skinned, seeded and finely diced tomatoes (I use cherry tomatoes or baby plum tomatoes)
150 ml extra virgin olive oil
Juice of 1 lemon
1 tbsp capers, drained
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
Put the shallots, tomatoes and olive oil in a saucepan, season with salt and pepper, and gently heat for 2 minutes. Keep warm. Add the lemon juice, capers and chopped herbs before serving.
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