Sea Bream
Fish
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sea bass
sea bream fillets, about 200 g each |
* |
| 1 | each |
lemon
juice |
|
| 6 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | tablespoon |
capers
|
|
| 4 | each |
anchovy fillets
|
*
|
| 200 | millilitres |
white wine
|
|
| 300 | grams |
cherry tomatoes
deseeded and sliced in half |
|
| 150 | grams |
black olives
pitted |
|
| 1 | bunch |
parsley leaves
finely chopped |
|
| 1 | bunch |
oregano
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sea bass
sea bream fillets, about 200 g each |
* |
| 1 | each |
lemon
juice |
|
| 9E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
finely chopped |
|
| 15 | ml |
capers
|
|
| 4 | each |
anchovy fillets
|
*
|
| 2E+2 | millilitres |
white wine
|
|
| 3E+2 | grams |
cherry tomatoes
deseeded and sliced in half |
|
| 1.5E+2 | grams |
black olives
pitted |
|
| 1 | bunch |
parsley leaves
finely chopped |
|
| 1 | bunch |
oregano
|
*
|
Directions
Place the fish fillets in a bowl, squeeze over the lemon juice and leave to marinate for 30 mins.
Preheat the oven to 200.
Heat the olive oil in a large frying pan.
Add the garlic, capers and anchovy fillets and cook over a medium heat for 5 minutes until anchovies have dissolved.
Add half the wine and simmer until it has evaporated.
Then add the tomatoes, squashing them slightly.
Season and then cook for 10 minutes.
Place the fish in an ovenproof dish and season.
Add the parsley, remaining white wine, sauce, a drizzle of olive oil and the oregano, then cover with foil.
Bake in the oven for 20 minutes, removing the foil half way through.
Remove from the oven, leave to rest for 1 minute, then serve with some good country bread.
