Sea Bream is one of the fish that you find widely fresh in the market, both wild and cultivated in fish stocks created in abbeys similar to the natural growth of wild sea bream.
Price varies based on its quality and size, and the wild coca is more expensive than cultivated one. Each of us will buy that variety or quality of fishes which can afford on his budget. We must aim to buy always fresh fish.
This recipe is much tasty, easy, and fast to make, and I recommend it for a family lunch or even if you want to prepare a personal meal based on fish.
You can also read our similar fish recipes as below:
Ingredients -1 Serving
- 1 sea bream 300-400 g
- 1 orange
- 1 lemon or lime
- 1-2 tbsp soft butter
- salt, pepper, olive oil
Directions
- We will clean the sea bream from the scales and the belly part, rinse it well, and dry it with kitchen paper.
- We will marinate it with salt and pepper on both sides and the belly part.
- With a grater, we will grind a part of the skin of orange and lemons, and we will mix them well with the butter, salt, and ground pepper until it becomes a flavored buttercream.
- On the back of the sea bream, we will make two or three cuts with a knife, and we will apply the butter flavored with orange and lemon skins, causing the butter to enter inside. When the butter melts during the baking, we will give the fish the citrus aroma and keep it soft.
- Meanwhile, we cut the orange and lemon into slices and place a part of them on the fish’s belly, on its surface, and around it in the pan where we will bake it.
- Bake the sea bream in a preheated oven at 180 degrees for 25-30 minutes until all the butter melted and the fish’s surface has taken on a light golden color. If your baking oven has an automatic fish baking program, I recommend to use it as it cooks the fish very gently.
- Once the fish is ready, serve it warm, whole fish or fillet.
Bon Appetit!
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