Breton Sea Bream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 fish (s), sea bream à 100 g, ready to cook
- salt and pepper
- 1 bunch parsley
- 2 tablespoon olive oil
- 3 tablespoon shallot (s), chopped
- 3 tablespoon breadcrumbs
- 2 cloves garlic)
- 4 anchovy fillet (s)
- 0.5 tablespoon ½ capers
- 2 tablespoon tomato paste
- 2 tablespoon herbs, chopped, parsley, thyme, basil, sage, rosemary
- 30 g butter
Print Recipe
Pin Recipe Instructions
- Lightly salt and pepper the sea breams, rinsed with cold water and dabbed dry, inside and out and put a parsley stick in each fish.
- Turn on the oven and let it preheat to 220 degrees.
- Heat the olive oil in a flat baking dish. Let the chopped shallots tarnish in it. Remove half, mix with the breadcrumbs and set aside.
- Put the crushed garlic cloves, chopped anchovy fillets and capers, tomato paste and herbs in the pan. Salt a little, heat while stirring for about two minutes. Place the sea bream in the pan. Sprinkle with the breadcrumbs and shallots mixture. Put the butter in flakes on top. Cook in a preheated oven at 220 degrees for 12 to 15 minutes.
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