Let's take advantage of sunny days to cook this delicious barbecue sea bream, flavored with fennel and lemon and accompanied by fingerling and a virgin sauce.
Ingredients for 2 people
- 700 to 800 g of sea bream
- 6 mini fennel
- 2 to 3 cloves of garlic
- 1 tomato
- 1 kilo of fingerling apples
- 2 new onions
- 1 lemon
- Thyme, Rosemary, Laurel
- Olive oil
- Salt, pepper, chili
- 10 black olives
- 30 g of capers
- 2 new onions
- 80 g of crushed tomatoes
- 2 lemon juice
- 80 dl olive oil
- Salt, Pepper, Espelette Pepper
Barbecue sea bream: fennel and lemon, virgin sauce
Ask your fishmonger to prepare the sea bream for you.
Prepare the garnish that will be used to cook the fish: put the fennel branches in the sea bream, cut the tomato into slices, lift the lemon segments and slice the new onions.
Gently place the sea bream on the barbecue, seasoned well and brushed with olive oil. Let cook for 8 to 10 minutes on each side.
Meanwhile, cook the fingerling apples for 20 minutes in salted water, let cool. Cut them in 2 and place them delicately on the barbecue then season.
For the sauce, chop the olives, tomatoes and spring onions in the same way (the size of capers). Add the lemon juice and olive oil. Adjust the seasoning.
At the end of cooking, gently place the sea bream and potatoes in a dish and sprinkle everything with virgin sauce.
What is a sea bream?
The gilthead sea bream or Sparus aurata is considered to be "true sea bream", a title to which less famous pink or gray species are not entitled. His name accepts two spellings: "Sea bream" or "sea bream". The gilthead sea bream is characterized by a golden sheen between the two eyes, probably the origin of its name, and its nickname of "beauty with golden eyebrows". The sea bream has a finer flesh. He is a star in the kitchen and a safe ally for those who favor line and shape, while being gourmets.
Where is it fished? Caught in the Mediterranean and the Atlantic, it is a coastal fish. The gilthead sea bream is fished in different ways, with pelagic or bottom trawl, handline, longline, straight net and trammel net.
How to choose it? Beautiful firmness, a shining eye, wet scales, bright red gills: signs of perfect freshness that never fool. The solid scales of the sea bream require the hand of an expert, your fishmonger, to remove. This will prevent you from finding them all over the kitchen. Sea bream keeps well and freezes even better. To keep it for several months, you have to scale it and empty it, then store it in the freezer.
What do you eat in sea bream? In the sea bream, everything is good. Remember to keep heads and bones to prepare stock or court bouillon and fish soup. And the flavor of the cheeks is delicious. Sea bream is eaten in many forms, appreciated by all. It only requires cooking under close supervision so as not to dry out, it can be enjoyed in the oven, steamed, in the pan or on the barbecue.
Did you know ? Sea breams are hermaphroditic animals, they change sex during their life
Average price per kilo: Between 12 and 14 euros / kg
Recipe: Christian Etchebest -Photo Credit: Laurent Rodriguez -Pavillon France