Bream is a generic term used to describe a species of marine and freshwater fish, belonging to many genera and species. These aquatic creatures tend to be narrow, deep-bodied and many of these fish are used in gastronomy around the world. We have selected 6 amazing recipes with bream; read them below!
Steamed Sea Bream with Ginger, Citrus, and Chilly
We start our list with an intermediate difficulty recipe, which requires patience and a significant amount of ingredients, but it yields 4 portions and the results are amazing. The taste and flavor are unique, and this meal is perfect for a fancy or festive lunch.
Since there are many ingredients going into this dish, you have to prepare your grocery list in advance: you will need 2 big sea bream fillets, 600 grams each, rice wine, ginger, oyster and fish sauces, 2 chilies, orange juice, 2 limes, 2 tablespoons of chopped garlic chives, lime leaves, spring onions, Sichuan peppercorns, lemongrass, rice, sugar, sesame seeds and oil and coriander. This is a comprehensive list of what you will need to cook this recipe.
Prepare the fish by removing all fins and trimming the tail, if this has not been done at the store. Make a few diagonal slashes along each side. In a bowl, combine fish sauce, wine, oyster sauce, half tablespoon of ginger, one chili, orange juice, lime zest and half the garlic chives.
This is the marinade in which the fish will roast. In a different bowl, add the remaining ginger and garlic, the kaffir lime leaves and the spring onion. Mix everything together thoroughly and put this mixture inside the fish, in the belly cavity.
Take two large saucepans and add about 2-3 inches of water in each, bringing the water to a simmer. A bamboo steamer with an oiled deep plate inside will be placed on one of these pans.
On the other one, place a colander lined with a cloth. The bream will cook on the oiled plate after it has been drizzled with the marinade ingredients and sprinkled with Sichuan peppercorns and lemongrass. Steam for 20 or more minutes until the fish has been thoroughly cooked.
While waiting for the fillets to be ready, take the rinsed rice and cook it in the colander placed on the other pan. It will be stirred once, halfway through cooking, a process that takes about 25 to 30 minutes. In the meanwhile, place sugar in a small pan, cover with water and boil; the syrup will then be poured over the lime.
Once the fish is done, remove it and place it on the plates; the cooking juices will be added too, and the green part of the onion is to be scattered right before serving. The sweet and sour lime segments, rice, coriander, and sesame are used for serving it afterward.
Spice Crusted Sea Bream
There is something about spicy crusts that makes most people enthusiast over that meal. They are crispy, tasty and their flavor is transmitted to whatever they are covering, the results being astonishing.
To prepare a spice crust perfect for bream, heat some oil and add a tablespoon of flour, cooking for 2-3 minutes. Once the time has elapsed, turn off the heat source and leave the pan aside.
Toast a tablespoon of cumin seeds, one of coriander and a half teaspoon of peppercorns in a pan. Mix the roasted flour, ginger and yogurt in the spices, applying the resulted crust on both sides of the fish with a kitchen brush. Form an even coating, and with what is left, fill the belly part of the fish.
Prior to this stage, the bream will have been rubbed with salt, chili powder, turmeric, ginger and garlic paste, carom and nigella seeds, followed by some lemon juice; allow it a few minutes to marinate.
Cook the fish in a preheated oven for 15 to 20 minutes, as long as it takes it to be properly done. Flip it only once, about 8 minutes after it has been placed in the tray, basting with butter. If the oven is too hot, cover the dish with foil to prevent burning the spice crust. Serving it with a green salad and lemon wedges is the most common way of enjoying the crusted sea bream.
Roasted Bream with Potatoes and Olives
Roasting the bream is perhaps the most popular way of cooking it. Simple yet delicious, this recipe is ideal for a family dinner and it can be cooked by anyone willing to.
To cook this, you will need 400 grams of potatoes, small black olives, garlic, flat-leaf parsley, half a lemon zest, an entire sea bream without the organs, with the head still attached, and some white wine.
Preheat the oven until the temperature reaches about 220 degrees Celsius. Meanwhile, boil the potatoes for about 10 minutes, cut them into thick slices and allow them to cool down.
After this, place them in a bowl together with the olives, garlic, parsley and a tablespoon of oil. Add some lemon zest and season to your liking. This mixture will then be placed on the bottom of a gratin dish.
Once you are done seasoning the fish, put the remaining parsley in the cavities and lay it on the potatoes. If you want, you can drizzle with olive oil. Baking takes approximately 15 minutes, the signal to turn off the heat being given by the potatoes which start crisping up. Add a small glass of white wine and resume cooking for 10 more minutes. Once done, scatter some parsley and serve with a bowl of spinach or other salads.
Sea Bream with Tomato and Herb Salsa
For this recipe, you will need 2 sea bream fillets, medium-sized, olive oil, cherry tomatoes, a pack of black olives (approximately 60 grams), coriander, basil and one lemon. You can begin by preparing the salsa – place a small saucepan on the stove, add 3 tablespoons of olive oil and allow it to heat up.
Chop the cherry tomatoes in half and put them in the heated oil, add olives, salt, and pepper. Stir for about 2 minutes, then remove the pan from the heat source and set it aside.
Roll the coriander and basil leaves into a ball, and add it to the salsa and stir until these ingredients have combined. Cut the lemon in half and juice it over one half of the pan, stir and allow the flavors some time to settle. The bream will be cooked in a heavy frying pan at a high temperature.
After slashing the skin in 2 or 3 places, add some oil in the pan and add the bream fillets with their skin side down, only when the surface is extremely hot. Cook for 2 or 3 minutes, and then turn the fillets on the other side, leaving them for one more minute. To serve the meal, place the fish fillets on the tomato and herb salsa previously prepared, sprinkling with coriander and basil.
Sea Bream with Mediterranean Sauce
If you are longing for summer and want to remember the sun-stroked cliffs surrounding the Mediterranean Sea, this is the perfect recipe for you. It has a flavor specific to that area and is particularly loved by those living on the coastlines, is also a favorite of many inland consumers.
Start cooking by preparing the fish; wipe it with kitchen paper towels, slicing it across both sides with three diagonal cuts. Use a kitchen brush to add a little bit of oil, and season well – seasoning is a key to Mediterranean cuisine.
Place it in a roasting tray and place it in the center of a preheated oven for 25 minutes. Meanwhile, heat a tablespoon of olive oil in a separate pan, adding 2 peeled shallots and one medium pepper, without seeds and already sliced.
Once these have been softened, add some garlic and cook for a few more minutes. Add 50 grams of cherry tomatoes, 1 tablespoon of tomato puree, olives and capers while sprinkling with oregano. Season with some salt and pepper, and simmer for about 10 minutes, stirring every once in a while. Remember to keep an eye on the fish inside the oven, checking it from time to time to see if it did. Once it has become opaque and firm, remove it and serve with the potatoes and the already prepared sauce.
Baked Sea Bream with Thyme, Chili, and Garlic
To prepare this recipe, you will need olive oil, 2 sea bream without skin or scales, cleaned, 4 sprigs fresh thyme, finely sliced garlic, red chili pepper and dry white wine. Begin by cutting two pieces of foil large enough to form a sort of tent around the fish and oil their center, without making excesses. Place the sea bream in the center, slash each side of the fish, season and place some thyme, garlic, and chili over the flesh.
Over the top, place the remaining thyme and chili and drizzle with olive oil. Pour in the wine after you have folded the foil so that it does not drip. Make the tent mentioned above, leaving the fish enough space to steam.
Take a cooking tray and place these on it. The oven must be preheated to 400 degrees, and cook for 20 or 30 minutes until it is done – in that moment, it will appear opaque and not glassy. Once it is ready, remove it and serve while still in the foil, to preserve the smell and juices for as long as possible.