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Top Rated Sea Bream Recipes

Sea Bream Fillets
Sea Bream (also known as porgy) usually come from the Atlantic and have firm, low-fat meat. While they can be used for almost any type of cooking method (grilling, frying, etc.), they also benefit from a long marinating time like in this recipe, after which they are quickly pan-fried with garlic and topped with a flavorful passion fruit sauce.  Click here to see 7 Reasons to Eat More Garlic
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The various sea breams, including gilt-head and the variety the French call pagre, are traditionally considered among the most delicious fish in the Mediterranean.
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by
Thorsten
Orata arrosto alle erbe is one of my favorites fish recipes. The sea bream, marinated with herbs and then roasted and baked, reveals some of the most exiting flavors. The white flesh of the fish is still firm, but it will melt in your mouth. Serve this typical mediterranean fish with white bread or rice and with a green salad. A glas of white wine will complete this delicious and easy to make recipe.
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by
ThatSouthernBelle
From Kerasma's Greek Gourmet Traveler Summer 2007 Edition. This recipe is by the Hotel Grande Bretagne's (In Athens, Greece) Executive Chef, Martin Kirchgasser. This recipe was part of the "Spa Foods" article. THIS FISH IS RAW.
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by
Ramon Casha
This is a simple and easy method of cooking whole fish or fish sections, but not fish steaks or fillets. In my example I use sea bream (awrat) but it can also be used just about any similar fish including dorado, sea bass etc. One sea bream is more or less enough for one person. If cooking more than one fish, wrap each one individually.
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by
Thorsten
The seabream, marinated with pepper and chili and broiled or grilled with scallions and ginger and and asiatic dipping sauce. The balance between sweet and sour notes makes this dish. Don't overspice it with too much chili. Let the flavours of the fish take control and you will love it. I use Gilthead Seabream, but you can use any other whitefleshed fish like snapper or other seabreams varities. I would suggest to use smaller whole fish. If you use fillets reduce broiling time. But use always fresh fish for this dish to get the full flavours.
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by
Ron Richardson
This dish is very easy to prepare and cook. The sauce can be prepared well in advance. It started life as one of my experiments when I first bought a hand blender and is now one of my standards.
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At Inverlochy Castle, this dish is served with spinach and sautéed mushrooms, and tender asparagus tips are scattered over the fillets as a final garnish.
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by
Thorsten
This recipe is based on a very easy one I found in an Italian cookbook called "Cucina Italiana". Over the years I have changed this and that and adapt it to may own taste. I love to cook with whole fish. Sea Bream (Orata) has such wonderful flavours, if you cook it in the oven. You won't believe the difference between fillet and a whole fish until you try it. If you can get a whole sea bream, get it. The recipe is very easy, it is alsmost done in a few minutes, but you have to wait until the fish is done in the oven. While the fish is in the oven, the room is filled up by delicious flavours. Hope you enjoy it as much as I do.
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by
WiGal
From www.encyclopedia.com "The grape sauce is a delightful addition to the sea bream, which is a mild-tasting WHITE fish. Mashed potato works really well as it soaks up all the flavours of the sauce. Make sure you don't throw away the green stalks of the spring onions as this adds a tasty element to the grapes." Times do NOT include reheating mashed potatoes.
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by
Mme M
This is cooked 'en papillote', which can be greased paper, sulfurised paper, or aluminum packets. Lots of flavor remains in the packet or envelope. It is a very easy, clean way to cook.
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The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant.
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