Tag Archives: Fish

Oven-Baked Sea Bream

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Baked Fish

Hey folks, gather ’round for a slice of our neighborhood tales! It’s like just yesterday when my hubby and I reveled in the joys of tucking our little ones into bed, eagerly anticipating our own night out. Fast forward, and here we are, with a teenage daughter and a legally adult second one. Now, they’re the ones ushering us into dreamland before hitting the town.

Our eldest is spreading her wings a bit, navigating the world solo. Meanwhile, the youngest is still under the no-cab-alone rule. So, when she’s out, we’re either stationed at home, ready to pick her up, or hanging with our awesome neighbors who, I must say, are more like family now. Shoutout to Rania and Alain – they’ve been our partners in crime through countless celebrations, from Easter to Christmas to graduation and birthdays. We’ve even lost count of the wine bottles during our weekly dinner gatherings.

Tonight’s rendezvous is set for 8:30, featuring some baked fish and roasted cauliflower. Time to detox from all the cheese and raclette bingeing since Christmas – gotta keep it healthy, you know?

Speaking of fish, my go-to is SEA BREAM. Its mild, white meat is a winner for me. Found in various corners of the globe, it’s perfect for grilling. A decent-sized one, around 400gms, can be thrown on the grill whole – head and all.

My cooking mantra for this beauty? Keep it simple. A sprinkle of salt and pepper, some sliced onions and tomatoes for stuffing, lay it in a baking pan with lemon wedges and aromatic leaves, drizzle some oil, and voila! Pop it in the oven for 45-50 minutes, and you’ve got yourself a tasty treat. Who says healthy can’t be delicious? Cheers to good food and great company!

Ingredients

  • 2kg / 3-4 fresh Sea Bream fish (cleaned, gutted and scaled)
  • Sea Salt and coarse pepper
  • Zest of 1 lemon
  • 1 onion, cut in circles
  • 2 large tomatoes, cut in circles
  • 1 lemon, sliced
  • 3 sprigs of rosemary
  • 10-12 Basil leaves
  • Olive oil, to drizzle
  • 1/2 cup of White Wine
  • Kumquat (Optional)

Directions

  1. Preheat oven to 220°C
  2. Wash fish, pat dry and place in oven dish.
  3. Liberally sprinkle salt and pepper over all parts of the fish and inside the body cavity.
  4. Fill in and surround with zest, onions, tomatoes, lemon slices, rosemary and basil. Drizzle with olive oil.
  5. Pour the wine inside the pan and cook for about 50mn or until fish flakes easily with a fork.

A Fishy Story

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When I crave for meat, it’s fish. I lived in Dubai for 10 years where the fish is fresh and abundant. My husband, who loves to eat healthy food (and you will hear this a lot!), fancies a baked fish at least once a week. So along the years we unintentionally became pescetarian. [Seriously? No!]

For those of you who are not familiar with the word; Pescetarian is a vegetarian who will eat fish.

The true version behind my story is that meat and chicken (with the exception of the Christmas Turkey) were aliens to my kitchen. They never made it to my fridge until I had my first daughter Kaia. Before that I almost never stopped by the butcher. Hamburgers, tenderloin, chicken fahita, … were gourmet dinners to treat ourselves when we go out to restaurants:)

I baked fish, steamed fish, barbecued fish and trust me, as complicated as it seems, fish is one of the quickest meals to prepare. ONE, It’s healthy (this one goes for you babe). TWO, impressive if you have friends over. THREE, delicious!

One of my favorite kinds of fish is the SEA BREAM, because of their mild and white meat. It can be found in various parts of the world and is ideal for grilling. One of these fish weighs around 350gms and can be grilled whole, head and all.

For me it’s enough to rub my fish with salt and pepper, and then stuff it with sliced onions and tomatoes. Lay it in a baking pan with lemon wedges and bay leaves, drizzle it with oil, and cook for 35mn. Tasty!

Baked Fish

Ingredients

  • 4 fresh Sea Bream fish (cleaned, gutted and scaled)
  • Sea Salt and coarse pepper
  • 2 onions, cut in circles
  • 2 large tomatoes, cut in circles
  • 3 sprigs of rosemary
  • 1 lemon, cut in wedges
  • 3 bay leaves
  • 2 cinnamon sticks
  • Olive oil, to drizzle
  • 1/2 cup of White Wine

Cooking Directions

  1. Preheat oven to 220°C
  2. Wash fish, pat dry and place in oven dish.
  3. Liberally sprinkle salt and pepper over all parts of the fish and inside the body cavity.
  4. Top with onions, tomatoes, rosemary and surround with lemon, bay leaves and cinnamon. Drizzle with olive oil.
  5. Pour the wine inside the pan and cook for about 45mn or until fish flakes easily with a fork.