Baked Sea Bream with Lime is a beautiful recipe where simple ingredients combine to create a delicate dish of perfect flavours. The combination of the white wine, garlic, chilli flakes and lime juice gives the bream a delicate aroma and a lovely warmth. I first had this dish in a lovely Greek taverna on the coast and then a slight variation in Turkey the following year and loved it ever since. You can drape streaky bacon or pancetta over the bream for a different flavour of use Pernod instead of wine. If you are serving the whole fish, try adding a lemon and butter sauce.
This much overlooked fish is soft with delicate flesh that takes strong flavours without losing itself. Bream is perfect with Asian sauces and could be flavoured with curry powder instead of the capers and chilli flakes. I have barbecued bream in a foil bag with these ingredients to great success. Definitely makes a difference from the usual burgers and chicken.
Serve the Baked Sea Bream with Lime as a main dish with a light salad, potatoes or seasonal vegetables making this an all year round dish. Also it’s a lot cheaper than Bass and you get a lot more fish for less money.
Baked Sea Bream with Lime
Ingredients
- 4 large sea bream gutted/cleaned
- 2 cloves garlic peel/slice
- 130 ml white wine good quality
- 2 medium limes juice only
- 2 tsp capers
- ½ tsp chilli flakes
- ½ bunch coriander
- 1 tbsp olive oil
- 100 g sundried tomatoes
- 2 large lemons halved
Instructions
- Preheat your oven to 200C/400F/Gas mark 6.
- Dry the sea bream and place onto a chopping board.4 large sea bream
- Using a sharp knife cut through the fish flesh it almost down to the bone to enable the flavours are to penetrate deeper and food cook quicker.
- Lightly coat the baking tray with olive oil and then add the sea bream. Add the capers inside the bream. Then rub olive oil onto the Sea Bream followed by the chopped garlic, chilli flakes and 1/2 of the coriander.2 cloves garlic, ½ tsp chilli flakes, ½ bunch coriander, 1 tbsp olive oil
- Sprinkle the lime juice over the bream and add the wine, pine nuts and tomatoes to the tray.130 ml white wine, 2 medium limes, 100 g sundried tomatoes
- Place the tray into the oven and cook for 25 – 30 minutes or until the bream are fully cooked.
- Remove from the oven and serve with the remaining coriander, potatoes and a light salad for a beautiful dish.2 large lemons, ½ bunch coriander
