Recipe for Grilled Sea Bream Fresh Seafood
When you have the chance to eat fresh seafood never hesitate. Shifting your meals to accommodate the season and in this case, the fresh catch can be an incredibly enjoyable experience. Paired with a chilled bottle of Mirabeau Pure Rose, this grilled Mediterranean sea bream is a tender, succulent dish that is fantastic to share with your family and friends.
Grilled Sea Bream with Grapes, Capers, and Clams
This bright and flavourful dish is a showstopper at any dinner party! Pair with a chilled bottle of Mirabeau Pure Provence Rosé for a feast your guests are bound to talk about for weeks.
Ingredients
- 1 whole sea bream *
- 200 g Clams well rinsed and ready to use
- 200 g Samphire also called Sea Asparagus
- 1 small bunch of Grapes
- 80 g caper berries drained and rinsed
- 20 g parsley
- Olive Oil
- sea salt
Instructions
- Preheat your oven to 190°C (375°F).
- Rinse and dry your sea bream and place in a large roasting tray. With a sharp knife, score three or four lines across the fish from the spine to the belly on both sides. You are aiming to just cut the skin but not too much flesh.
- Rub the whole fish with olive oil and salt and roast for 30 minutes.
- Remove and test with a skewer, if the meat gives way and you go right through with the skewer it is cooked.
- Add the clams, grapes, caper berries, and samphire around the edge and roast for a further 10 minutes.
- Sprinkle with chopped parsley, serve on a platter, and let your guests dig in.
Notes
I’ve used a big fish about 2.5kg gutted and scaled. You can use multiple smaller fish if you like, just adjust the cooking time.
Tried this recipe?Let us know how it was!
More Seafood Recipes:
Pan roasted fish with provençal savoury crumble
This easy recipe from the Jeanny at Mirabeau Wine is easy to make even if you are typically afraid to cook fish.
Check out this recipe
Monkfish Fillets With Tomatoes And Fresh Peas
Monkfish is a delicious fish, sometimes compared to lobster in texture. As long as your fishmonger prepares it properly, it is easy to work with, and the results are yummy.
Check out this recipe
Pan Fried Red Mullet fillets on Courgette Noodles with Tomato Coulis
Red Mullet or Rouget is firm, easy to cook and reputedly very healthy, so the only downside is that it has quite a lot of bones – of the kind that are too big to swallow. I resort to using tweezers to get the bones out, you can see a line of bones on the fillet and once you’re used to it you get pretty quick at removing them, yes it’s a bit of work but well worth the trouble. Always feel the whole fish with your fingers when you’re done, as you should be able to find any errant bones with your fingertips.
The fish shrinks in cooking, so you need to count 3 or 4 fillets per person.
Check out this recipe
Sea Bass with Olives and Cherry Tomatoes
Easy fish dinner with all the wonderful flavours of the Mediterranean.
Check out this recipe
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment