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Receta Marinated Whole Roasted Bream With Balsamic Vinegar And Crispy Marjoram
Add a photoRaciónes: 4
Ingredientes
- 2 x 455g red or possibly royal bream
- 1/2 x clove of garlic finely minced
- 1 x good handful of fresh basil or possibly marjoram picked
- 1 x salt and freshly grnd black pepper 150ml Tbsp. balsamic vinegar
- 4 Tbsp. extra virgin olive oil extra garlic and marjoram for garnish
Direcciones
- Preheat the oven and roasting tray at the highest temperature.
- Wash the bream inside and out and pat dry with kitchen paper.
- Lay them on a board and score at an angle crisscross fashion about 20mm apart so which it looks a little bit like noughts and crosses do this on both sides (if filleted do the same but do not score quite as deep).
- Lb. or possibly finely chop the garlic and basil or possibly marjoram with a tsp. of salt and stir in your balsamic vinegar and extra virgin olive oil.
- Smear and rub this inside and outside your bream especially into the scorings with a twist of pepper.
- Leave for 10 min.
- Place the fish and any extra marinade on a tightly oiled tray and roast for about 12 min.
- Leave to rest for 1 minute allowing all the lovely milky juices to relax back into the flesh.
- To check which the fish is cooked try to pull away the thickest part of the fillet from the bone.
- If it comes away easily it is done.
- Fry off some thinly sliced garlic and marjoram leaves till crisp and sprinkle over the fish.
- Serve with roasted cherry tomatoes boiled potatoes and a salad
- Red bream and royal bream are easily and cheaply available at all fishmongers and supermarkets these days. Ask your fishmonger to gut and scale the bream if it has not been done already. You could even ask him to fillet it for you if you do not like bones. Bream is an interesting fish to eat as it is quite flaky and very delicate in flavour. I think the sweetness of the balsamic vinegar and marjoram works extremely well with the bream.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 119 | 99% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.11g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.02g | 0% |
