Baked fish (sea bream and salmon)
Delicious Baked Fish Recipe: Sea Bream and Salmon on a Bed of Vegetables
If you need a simple and tasty recipe, perfect for a family dinner or a special occasion, I invite you to discover this recipe for baked sea bream and salmon on a bed of fresh vegetables. It’s a dish that combines the delicate flavors of fish with the vibrant taste of vegetables, all in a presentation that will delight your senses. Plus, baking will provide you with a healthy dish, requiring little effort!
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 2
Necessary ingredients:
- 1 medium sea bream (about 300 g) or 1 salmon fillet
- 4 medium new potatoes
- 5 cherry tomatoes
- 6 small broccoli florets
- 1 slice of lemon
- 10 fresh basil leaves
- 5 garlic cloves
- 250 ml semi-dry white wine
- 5 tablespoons extra virgin olive oil
- 1 chili (optional, only if you prefer spicy fish)
- sea salt and freshly ground pepper, to taste
Step by step to a perfect result:
1. Preparing the fish:
If you chose sea bream, make sure it is cleaned and gutted. Wash it well under cold running water. If you prefer salmon, ensure it is a fresh, high-quality fillet. Inside the fish, insert a slice of lemon, 4-5 basil leaves, and 2 garlic cloves, which you can gently crush with the knife to release the aroma. Season with sea salt and freshly ground pepper.
2. Preparing the vegetables:
Peel the potatoes and slice them thinly for even cooking. The cherry tomatoes can be used whole, and the broccoli florets will be added without cutting. These vegetables will add not only flavor but also a colorful and appetizing look to your dish.
3. Assembling:
In a baking dish, drizzle a little olive oil. Place the sliced potatoes at the bottom of the dish, then add the fish on top. Distribute the broccoli florets and cherry tomatoes around the fish, and you can tear the remaining basil leaves into small pieces and sprinkle them on top.
4. Seasoning:
Drizzle the entire mixture with the semi-dry white wine and the remaining olive oil. Season with salt and pepper to taste. If you opted for chili, it can be added now, finely chopped and evenly distributed, but be careful as it can intensify the flavor!
5. Baking:
Cover the dish with aluminum foil and place it in the preheated oven at 180 degrees Celsius. Let the dish bake for about 20 minutes. This step will allow the fish to cook evenly and absorb the flavors of the vegetables.
6. Finalizing:
After 20 minutes, remove the aluminum foil and let the dish bake for another 10-15 minutes, until the fish and vegetables are nicely browned on top. This moment will bring a crunchy texture to the vegetables, contrasting with the juiciness of the fish.
7. Serving:
Serve the sea bream or salmon hot, alongside the baked vegetables. It is delicious accompanied by a glass of semi-dry white wine, which will perfectly complement the flavors of the dish.
Practical tips:
- Choosing the fish: When choosing sea bream or salmon, make sure they are fresh. The color should be vibrant, and the smell pleasant, without any old fish notes.
- The wine: Choose a quality semi-dry white wine that will add depth to the dish's flavor. You can keep a bottle for serving!
- Variations: You can experiment with different vegetables, such as zucchini or carrots, and instead of basil, other herbs like rosemary or dill can provide a different aroma.
Nutritional benefits:
Fish is an excellent source of protein and omega-3 fatty acids, beneficial for heart health. Vegetables provide a rich supply of vitamins and minerals, while extra virgin olive oil is known for its antioxidant properties.
Frequently asked questions:
1. Can I use frozen fish?
Yes, but make sure to fully thaw it before cooking to achieve an even result.
2. How can I make the dish spicier?
By adding more chili or using spicy sauces during serving.
3. What other sides can I use?
Rice or a fresh salad are excellent options to complement this dish.
I encourage you to try this delicious recipe for baked sea bream and salmon and enjoy its flavors! I hope I have sparked your curiosity and inspired you to explore other combinations. Enjoy!
Ingredients: - 1 medium dorada/1 salmon fillet of approximately 300 g, - 4 medium new potatoes, - 5 cherry tomatoes, - 6 small broccoli florets, - 1 slice of lemon, - 10 fresh basil leaves, - 5 cloves of garlic, - 250 ml semi-dry white wine, - 5 tablespoons extra virgin olive oil, - 1 chili, only if you want a spicy fish (as I mentioned in the introduction, I only added it to the salmon) - sea salt and freshly ground pepper, to taste.
