Beer makes batters better, meat more tender, and sauces more flavorful.
Baked Sea Bream
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- #16540
Major presentation points for this baked bream. Fish studded with lemon slices arranged on the plate alongside baked onions and potatoes is sure to be a showstopper.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound sea bream, cleaned
1 lemon, half sliced
2 teaspoons olive oil
6 cloves garlic, peeled and chopped
6 ounces white wine
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
2 medium potatoes, peeled and sliced
1 small onion, sliced
salt
directions
Preheat the oven to 350 degrees F.
Place the sea bream in a baking dish. Cut three slashes in the side of the fillet, not cutting all the way through. Place slices of lemon in the cuts and squeeze lemon juice over the entire fish.
In a skillet over medium heat, combine the first measure of olive oil and garlic. Cook, stirring frequently, until the garlic is fragrant (do not let it burn). Stir in the white wine then pour the wine mixture over the fish. Sprinkle the fish with parsley.
Return the skillet to the heat and add the second measure of olive oil and heat it over medium. Add the potatoes and onions and cook, stirring frequently, until the potatoes are starting to soften. Place the vegetables around the fish in the baking dish. Sprinkle salt lightly over all.
Place the dish in the oven and bake at 350 degrees F for 30 minutes or until the fish flakes easily with a fork.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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