Tag: bream

Turmeric sea bream – Salt & Pepper – Italian Cuisine

Turmeric sea bream - Salt & Pepper


1) Rinse the sea ​​bream, dry them and make a dozen parallel incisions (in the direction of the width) on both sides at about 1/2 cm from each other. Transfer i fishes in a baking dish, add the wine, 4 tablespoons of oil, oregano and onion peeled and cut into thin slices.

2) Leave the fish to marinate for about 1 hour in a cool place, turning them on both sides in order to flavor them very well. Then, drain them keeping the marinade aside, add salt and spread evenly with the turmeric

3) Arrange the sea ​​bream again in the pan, transfer them to the oven and cook at 200 ° for about 25 minutes. Serve them, if you like, accompanied with a salad of mixed tomatoes.

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Fish escalopes, or sea bream fillets with lemon cream – Italian Cuisine

A delicate second course that can be prepared even at the last moment and that will satisfy even children who do not like fish too much

You have little time, but you don't want to miss out on having a dinner I don't know what special? Buy sea ​​bream fillets, some fish scraps and in a few minutes you will have a delicate and gratifying second course at the same time! The secret is in a lemon cream and in a comic with which to complete the dish. Children who struggle to eat fish will also like it because these sea bream fillets look a bit like scallops with lemon.

How to prepare a fish stock

To add flavor to a fish recipe, the comics, a broth obtained from cooking fish waste together with the smells. This broth, combined with fish, enhances the aromas and flavors of your recipe even more. To prepare it, put the fish scraps that you have asked your fishmonger along with two carrots, one onion, a sprig of parsley, a bay leaf, a glass of dry white wine and water that covers everything. Cook on low heat for about an hour, adding water if necessary, and then filter everything, keeping your fish stock aside.

The recipe for sea bream fillets with lemon cream

Ingredients for 4 people

8 sea bream fillets, a sprig of rosemary, a sprig of thyme, a few sage leaves, fish stock, the juice of 4 lemons, oat flour, a little butter, 2 glasses of extra virgin olive oil, salt, pepper .


Wash the fish fillets, dry them and pass them in the oatmeal. Prepare the comic as indicated above. Prepare a citronette by emulsifying the lemon juice, extra virgin olive oil and chopped aromatic herbs. Season with salt and pepper. Heat the butter in a non-stick pan and place the floured sea bream fillets, laying them on the skinless side. Cook for 5 minutes on both sides. Sprinkle with the citronette and a ladle of comic. After a few minutes remove the fillets, add a knob of butter to the sauce and let it reduce a little. Serve the fillets and cover them with the sauce.


A stronger sauce for sea bream fillets

If you love stronger flavors, you can try these sea bream fillets with one sauce made with anchovies and peppers. You will need to put a yellow pepper in the oven at 180 ° for 30 minutes. Once it is cooked, leave it closed in a paper bag for 15 minutes, so that the skin curls and can be removed easily. Clean it from seeds and blend it with a mixer. In a bowl, combine two desalted anchovies, half a clove of garlic, two tablespoons of pine nuts, a sprig of parsley, a teaspoon of pickled capers, two pickled gherkins, salt and extra virgin olive oil. Blend everything, add the pepper cream and bring to the table!

In the tutorial, some suggestions for a delicious dish

Recipe Sea bream in fennel and lemon crust – Italian Cuisine

Recipe Sea bream in fennel and lemon crust

  • 2 kg coarse salt
  • 800 g 2 already gutted sea bream
  • 500 g fine salt
  • 2 egg whites
  • 1 lemon
  • White wine
  • fennel
  • garlic
  • parsley
  • extra virgin olive oil

To prepare the sea bream in a fennel and lemon crust, stuffed the belly of the two fish with 1 clove of garlic and a sprig of parsley.
whisk finely in a mixer a bunch of parsley and one of fennel, add half of the salt and continue to blend. Beat the egg whites until stiff.
Jumbled up coarse salt with the remaining salt and then with the herb salt. Mix well with your hands.
Incorporate then whipped egg whites, 2 tablespoons of white wine and grated lemon zest.
Roll out a layer of salt 1 cm thick in a baking sheet lined with parchment paper. Lay down a fish and cover it with a layer of salt. Give the salt crust the shape of the fish leaving the tail out. Repeat the operation for the second fish.
Bake in the fan oven at 180 ° C for 40-45 minutes.
Remove from the oven, then with a small hammer break the crust starting from the center.
Fillet fish and season with a little oil and chopped herbs to taste.

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