If there is one fish associated with Christmas, it is undoubtedly the sea bream. A species also are known as voracious or Pancho, which turns into white fish or blue fish depending on the time of year. In winter, when it accumulates more fat, it is blue. The sea bream season runs from October to March, although it can be found all year round.
It is easy to recognize by its silver body with pink back and fins, its rounded shape, its characteristic large eyes, and a dark spot on top of the fin. When you try it, you will know that it is sea bream because of the delicate taste of its meat, which is very white and juicy.
It is such a popular fish in European cuisine that it even gives its name to an oval casserole with handles, which usually includes a grill and is actually used to cook any fish.
Here I will explain how to prepare baked sea bream, although if you want to try other fish recipes, you can cook it with salt or on the back.
Whether it’s Christmas or not, you’ll surely succeed in cooking this recipe for baked sea bream.
Baked Sea Bream
Ingredients (for 3-4 people):
- 2-3 potatoes
- 2 onions
- 1 sea bream (about 1 kilo)
- 125 ml of white wine
- 1 lemon
- 3 cloves of garlic
- Fresh Parsley
- 2 tablespoons of bread crumbs
- Olive oil
First, prepare the potato and onion base. This can be done directly in the oven if you want them to be soft, as we saw in the recipe for baked turbot, or with a more crunchy point as in this case. Peel the potatoes, wash, dry and cut into slices of about 3 mm. Put olive oil in a frying pan and, when hot, fry the potatoes.
As soon as they start to have a golden rim, drain well and place them on a base in the dish where you are going to bake the fish. Set aside. Peel the onion, cut into not very thin strips. Remove almost all the oil from the pan where you have fried the potatoes and poach the onion over medium-low heat. When it is tender, pour over the potatoes.
Baked sea bream recipe: preparing the potato and onion base
Clean and dry the sea bream. Salt the inside and add a few slices of lemon. Put some more slices on the outside and squeeze the two ends of the lemon. Add the white wine and bake at 180ºC for 20 minutes.
Recipe for baked sea bream: preparing the sea bream
Meanwhile, peel the garlic cloves and fry them over low heat. Turn off and set aside. Crush the parsley with the breadcrumbs and a little salt. Set aside.
Also Read: Cream of Cauliflower and Roasted Mushroom
Preparing the seasoning
After 20 minutes, remove the dish, cover the sea bream with the breadcrumb and parsley mixture and bake for another 15 minutes. Take the dish out again and carefully pour in a couple of spoonfuls of the oil used to fry the garlic. Bake for another 10 minutes. The sea bream will be ready when its eyes are completely white.
Serve the fish very hot, accompanied by potatoes and onions.
Tips and tricks for cooking a perfect baked sea bream
→ Don’t cut into the backs of fish, although it’s quite typical, it makes them dehydrated and their flesh drier. It is better to put the lemon slices inside.
→ This dish can’t be made too far in advance, because the potatoes get leathery and the fish gets overcooked.
→ Make sure that the fish is fresh so that you have a guarantee of good taste and quality.
→ Use a good white wine, remember that it will add flavor to the dish. Chefs always say that you should cook with a wine that you can have a glass of. In this case, a Galician white wine, like albariño, will be great.