2 x 500g (1lb 2oz) whole sea bream, scaled, cleaned and head removed
1 x 15ml spoon (1 tablespoon) sea salt
2 lemons, 1 sliced and 1 juiced
2 bunches of rosemary
4 x 15ml spoon (4 tablespoons) olive oil
2 cloves garlic, roughly sliced
Serves 4
Method
Preheat the oven to 220°C/ 425°F, Gas Mark 7
Salt the inside and outside of the fish, then set aside for 20 minutes. Rinse and pat dry.
Slash the skin of the bream in about three places on each side and insert the lemon slices. Place the herbs inside the fish, then transfer to a greased baking tray.
Heat the oil in a small pan and very gently cook the garlic for 1-2 minutes, but do not allow to brown. Pour the oil and garlic on top of the fish.
Bake in the hot oven for 20 minutes. Baste frequently with the oil and cook until the fish flakes easily and the skin is slightly crisp.
Pour the lemon juice over the bream, garnish with lemon slices and serve with a selection of vegetables.
Roasted Sea Bream or Sea Basswith Walnut and Parsley Pesto
Ingredients
1-1.5kg (2-3lbs) whole sea bass or snapper, cleaned parsley pesto
55g (2oz) walnut pieces, toasted
4 spring onions, chopped
1 clove garlic, crushed
2 x 15ml spoon (2 tablespoons) fresh chopped parsley
4 x 15ml spoon (4 tablespoons) extra virgin olive oil
salt and black pepper
lemon/lime rind to garnish
Serves 4-6
Method
Preheat the oven to 220ºC/425ºF, Gas Mark 7
To make the pesto place the toasted walnuts, spring onions, garlic, parsley and olive oil into a liquidiser. Blend until smooth, season and transfer into a bowl.
Rinse and dry the fish and make 3 diagonal slashes across both sides of the fish. Place into a greased roasting tin. Spread the parsley pesto over and inside the fish.
Bake in the hot oven for 25-30 minutes, until the flesh turns white.
Serve on a bed of watercress and spring onions.
Sea Bream, Pan Fried, with Chargrilled Sweet Potatoes
THIS WORKS JUST AS GOOD WITH SEA BASS
Richard Miller, the Head Chef at the Malmaison restuarant in West George Street, Glasgow, created this dish. The recipe appeared in "Glasgow on a Plate" (Black and White Publishing Ltd) along with a number of other recipes for the connoisseur.
The quantities given will serve four people.
Ingredients:
1 kilo/2 pounds sea bream fillets (four fillets)
500g/one pound sweet potatoes
250g/half pound plum tomatoes
100ml/4 fluid ounces/US half cup olive oil
One medium red onion
75g/2 ounces parsley
Two medium lemons
Chervil to garnish
Method:
Thinly slice potatoes into rounds, dress with half the oil, season and then fry in the griddle pan. Mark them on one side and then to complete cooking, finish them in the oven for a further 5 minutes at 200 C.
De-seed and chop tomatoes into small dice, then peel onion and chop to same size as tomato. Roughly chop parsley, mix with tomatoes and red onion then squeeze juice of one lemon into the mix. Add 50 ml (2 ounces/ US quarter cup) olive oil and season, mix well and keep salsa in fridge.
Brush sea bream fillets with oil and season with salt and pepper. Place skin-side down in a hot frying pan and cook for about 2 minutes. Then turn and cook for a further 2 minutes. Once cooked, keep hot.
To serve, place 2 teaspoons of salsa mix in the centre of the plate, add hot potato slices on to salsa, then place fish on top. Garnish with lemon wedge and sprig of chervil
Sea Bass (Sea Bream) with Tomatoes and Artichoke Puree
When Scotsman William Reid established his hotel on the island of Madeira in the 19th century. The traditions of high quality service and good living have survived to the present day. Here is a recipe from Reid's Hotel. The quantities are sufficient for six people
Ingredients:
6, x 5 oz Sea Bass (Sea bream) fillets
1 lb artichoke hearts
1 lb tomatoes
2 pints of cherry tomatoes
1 small onion
2 cloves of garlic
1 cup double cream
1 tbsp dry white wine
chopped parsley
3 ozs unsalted butter
4 tbsp oil
1 cup olive oil
Method:
Sautee onion and chopped garlic in the olive oil until translucent. Add peeled chopped tomatoes and simmer for 30 minutes. Remove from heat and puree until smooth. Strain through fine sieve and return to heat. Whisk in half a cup of cream and season. Remove from heat and keep warm.
Combine the cooked artichoke hearts with the butter and half cup of cream in the food processor and puree until smooth and creamy. Strain through sieve adding more cream if necessary. Season and keep chilled.
Sautee cherry tomatoes in olive oil until coated. Add white wine and simmer until tender. Remove from heat and add parsley. Season and keep warm.
In a large pan heat the vegetable oil, season the sea bream fillets and place on their skin in the pan. Sear on both sides to cook and then remove and keep warm.
To serve, pour a little of the artichoke puree, tomato puree around the plate. Spoon out some of the cherry tomatoes and place the sea bream fillets on top.
