Time 2h50m Yield 2 serving(s) Number Of Ingredients 15 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.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Rinse bream, pat dry and season inside and out with salt and pepper. Rinse and pat dry leek, halve lengthwise and cut each half into two parts lenghwise. Blanch for about 30 seconds in boiling salted water and rinse with cold water . Rinse herbs, shake dry and pluck off leaves. Rinse lemon in hot water and pat dry, slice thinly. Stuff fish with half of herbs and lemon slices, arrange remaining herbs and lemon slices on top of fish and wrap each fish with leek strips. Drizzle with oil and place into grill tongs. Cook on hot grill for about 15-20 minutes, turning often. Halve garlic bulbs crosswise and grill, cut side down, for about 10 minutes. Arrange garlic and fish decoratively on plates and serve.
Time 35m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Pulse the bread in a food processor to get slightly coarse bread crumbs. Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves. Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter. Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper. Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix Mayonaise, Lemon juice, Herbs and garlic in a blender. Season with salt and pepper to taste. Store in refrigerator for at least 1 hour. Rinse the Fillets and pat dry. Brush with oil and place under a preheated grill for about 5 mins until the fish flakes. Serve with new potatoes and Sweet corn.
More about “sea bream with herb and garlic sauce recipes”
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in a small baking dish and toss with oil to coat. Bake in the preheated oven until cloves are light golden brown, about 15 minutes. Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended. Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.
