Sea Bream With Cherry Tomatoes

Sea Bream is available fresh and sometimes prepared and filleted. The best fish to use in fish recipes is always supposed to be fresh, so best buy fish first thing in the morning to make sure you get the freshest and best choices. For the healthy food lovers out there, this fish is typically high in calories. A serving contains around 203 calories in 150 g of bream. It has no carbohydrates and contains relatively lower omega-3 fatty acids as compared with the other fish.

This fish is easy to prepare, with various healthy food recipes to choose from. With fish easy to handle like bream, cooking may not always have to be a chore to do. Just like this recipe down below.

Sea bream with those sunshine flavours: black and green olives, capers, tomatoes, basil, coriander and thyme. This recipe is so simple – it will take about 15 minutes from start to finish.

Ingredients

• 2 sea bream, approx 600g each, gutted
• 1 Knorr Fish Stock Cube
• 5tbsps olive oil
• A squeeze of lemon juice
• A few sprigs of fresh thyme (or rosemary or bay leaf)
• A few sprigs fresh basil and coriander
• For the vinaigrette:
• 4tbsps olive oil
• Juice of ½ lemon
• A handful of cherry tomatoes
• A couple of capers
• Around 3 green and 3 black olives (I prefer olives with the stone and I cut 3–4 olive petals around the stone)

Method

1. Heat your oven to 200°C, Gas Mark 6.
2. Descale the fish with a knife (or a potato peeler). Even if the fishmonger has already done this, check it again with a knife. Check the fish has been gutted properly and wash under cold water.
3. Make a paste using the Knorr Fish Stock Cube, the olive oil and the lemon juice.
4. Season the fish by rubbing the paste inside the fish and then outside – always go from head to tail, so that you don’t spike yourself.
5. Put some thyme into the cavity of each fish, or rosemary or a bay leaf if you prefer.
6. Heat 4 tablespoons of olive oil into a heavy based pan (a Le Creuset© roasting dish would do) and cook the bream on a high flame. Personally, I’d roast both sides in the pan, but you’ll probably find it easier to cook one side on the hob and let the oven do the rest.
7. After about 2 minutes, transfer the pan to the top shelf of the oven for about 12 minutes until cooked through.
8. Make the vinaigrette by mixing the oil and lemon together with the tomatoes and olives.
9. Take the fish out of the oven, squeeze a little lemon juice over it while it’s still bubbling in the pan then simply lift them onto a big plate.
10. Pour the vinaigrette over the fish and then add some fresh basil and coriander on top.
11. Put the platter in the middle of the table and let people help themselves just as we do in Italy.

source: knorr.co.uk