Braised sea bream

Posted: February 14, 2010 by nietize in Italian
Tags: ,

From The Silver Spoon


1/2 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 kg sea bream, scaled and cleaned
olive oil for drizzling
350ml white wine

Preheat the oven to 180 degrees. Mix together the onion, carrot and celery and spread out the mixture in a roasting tin. Place the fish on top and season with salt and pepper to taste. Drizzle with olive oil, pour in the wine and add enough water almost to cover the fish. Bring to the boil over a medium heat on a stove, then transfer to the oven. Cook, basting frequently, for about 30 minutes. (allow about 15 minutes per 500g).

Simple and delicious. Not for you if you like rich sauces to go with your fish, it’s all about the natural flavours of the fish permeating the white wine and water.

Note that I didn’t use sea bream, I used a rainbow trout instead. Sea bream is just too expensive at Waitrose, around 12 pounds per kg, and I didn’t want to go that far for fish. Instead I got a rainbow trout for £2.10. It seems to work with this recipe (“seems” because I have no idea what sea bream will taste like with this recipe).

It’s very important to bring the fish and vegetable mixture to a boil over the stove or else the vegetables won’t cook at 180 degrees in the oven. Feel free to go slightly overboard with the salt, you definitely need salt salt to bring out the flavours in the white wine and water.


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