Whole sea bream with salmoriglio sauce
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By Tom Morse
Whole sea bream with salmoriglio sauce
Salmoriglio sauce taken from Leiths cookbook.
Note for the fish:
When buying whole fish, ask to have it prepared for roasting; scaled, gutted and rinsed. Useful link here: https://www.gimmesomeoven.com/cook-whole-fish/?utm_source=whisk&utm_medium=webapp&utm_campaign=how_to_cook_a_whole_fish
Updated at: Thu, 17 Aug 2023 10:37:09 GMT
Nutrition balance score
Good
Glycemic Index
22
Low
Glycemic Load
2
Low
Nutrition per serving
Calories752.2 kcal (38%)
Total Fat60.2 g (86%)
Carbs8.6 g (3%)
Sugars2.2 g (2%)
Protein39.4 g (79%)
Sodium510.7 mg (26%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the fish
For the sauce
Instructions
For the sauce
Step 1
Peel and finely dice the shallot and peel and crush the garlic. Finely chop enough parsley leaves to give you 2-3 tbsp and enough oregano to give you 1-2 tbsp.
Step 2
Sweat the shallots in the extra virgin olive oil until soft for 5-10 minutes. Add the garlic and warm through for 1 minute. Meanwhile, juice the lemon.
Step 3
Remove from the heat and add the chopped herbs with salt, pepper and lemon juice to taste.
For the fish
Step 4
Rinse and pat dry the fish
Step 5
Chop the garlic and slice the lemon
Step 6
Score the fish just through the skin, this will help it crispen up in the oven
Step 7
Brush the fish with oil inside and out, using olive oil with a high smoke point.
Step 8
Stuff with the fresh herbs, lemon slices and garlic
Step 9
Generously season the fish with salt, pepper and garlic powder. This will draw moisture out of the skin and aid crispening.
Step 10
Roast at 250 Deg for 18 minutes.
Notes
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