Ingredients with Measurements:
- 2 whole sea bream, cleaned and scaled
- 1/2 cup pitted Kalamata olives, chopped
- 2 tablespoons capers, drained
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 lemon, thinly sliced
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Special Equipment Needed:
- Baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the chopped olives, capers, minced garlic, red pepper flakes, and olive oil.
3. Season the sea bream inside and out with salt and black pepper.
4. Place the sea bream in a baking dish lined with aluminum foil.
5. Stuff the sea bream with the olive and caper mixture, and place lemon slices on top.
6. Cover the baking dish with aluminum foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Garnish with chopped parsley and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 2-4 people.
Nutritional information:
Calories: 290
Fat: 14g
Carbohydrates: 5g
Protein: 36g
Substitutions for ingredients:
- Sea bream can be substituted with other white fish, such as cod or haddock.
- Kalamata olives can be substituted with other types of olives, such as green or black olives.
- Capers can be substituted with chopped pickles or gherkins.
Variations:
- Add chopped tomatoes or roasted red peppers to the olive and caper mixture for extra flavor.
- Use different herbs, such as thyme or rosemary, instead of parsley for garnish.
Tips and Tricks:
- Make sure to season the sea bream inside and out with salt and black pepper for maximum flavor.
- Stuff the sea bream with the olive and caper mixture to infuse the fish with flavor.
- Cover the baking dish with aluminum foil to keep the fish moist while baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the fish in a baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the sea bream on a platter with lemon wedges and chopped parsley for garnish.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted vegetables
- Steamed rice
- Garlic bread
Troubleshooting Advice:
- If the fish is not cooked through after the initial baking time, cover with aluminum foil and bake for an additional 5-10 minutes.
- If the fish is overcooked and dry, reduce the baking time or cover with aluminum foil to keep it moist.
Food Safety Advice:
- Make sure to clean and scale the sea bream properly before cooking.
- Always wash your hands and utensils thoroughly before and after handling raw fish.
- Cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food History:
Sea bream is a popular fish in Mediterranean cuisine, and is often baked or grilled with herbs and spices.
Flavor Profiles:
This dish is savory and tangy, with the briny flavors of olives and capers complementing the mild flavor of the sea bream.
Serving Suggestions:
Serve the sea bream with a side of roasted vegetables and a glass of white wine for a delicious and healthy meal.
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Region: Mediterranean