Roasted Sea Bream With Herbs

niedziela, 2 lutego 2014

Roasted Sea Bream With Herbs

Time: 2 hrs 50 mins


  • 1 (1 -1 1/2 lb) sea bream, gut and scales removed
  • 1 bay leaf
  • 2 cloves
  • 5 -10 black peppercorns
  • 5 sage leaves
  • 8 sprigs fresh thyme (about 3-5 inches)
  • 8 sprigs fresh marjoram (about 3-5 inches)
  • 1/2 bunch flat leaf parsley
  • salt and pepper
  • 1/8-1/4 cup dry white wine
  • 1 ounce butter
  • 1 teaspoon Worcestershire sauce
  • lemon juice
  • olive oil
  • flour


  • 1 Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
  • 2 Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
  • 3 Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
  • 4 Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
  • 5 Preheat oven (390 F, 200 C).
  • 6 Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
  • 7 Turn fish over in flour. It should only be slightly covered with flour.
  • 8 In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
  • 9 Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
  • 10 Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
  • 11 Remove fish carefully from dish and place it on a serving plate.
  • 12 Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
  • 13 Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
  • 14 NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
  • 15 NOTE: Use a dry white wine and serve the wine with the fish.

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