How to cook Pastis Flavored Royal Sea Bream
- 1 (2 1/2 to 3 1/2 pound - 1.2 to 1.6 kg) sea bream
- 2 rosemary sprigs
- 4 thyme sprigs
- 1 tablespoon (15 mL) dill seeds
- 3 garlic cloves, peeled and minced
- 2 onions, peeled and minced
- Juice of 1 lemon
- 2 teaspoons (10 mL) fish stock
- 3 tablespoons (45 mL) pastis
- 5 ounces (140 mL) dry white wine or Vermouth
- 1 pinch saffron
- 4 tablespoons (60 mL) olive oil
- 2 pinches crushed chilies
- 2 tablespoons (30 mL) minced chives
- 2 tablespoons (30 mL) minced parsley
- Freshly ground pepper
- Minced cooked potatoes
- Minced cooked zucchini
- Minced cooked fennel
- Minced tomatoes
- Fresh anchovy strips
- Anchovy paste
- Have the sea bream cleaned and scaled by your fish merchant.
- Wash and wipe dry the fish with paper toweling.
- Salt and pepper the inside of the fish; stuff fish with half of thyme and rosemary sprigs.
- Preheat oven to 400°F (200°C / thermostat 7).
- Brown dill seeds in a fry pan (do not add fat); reserve.
- Transfer sea bream into an oven-safe dish.
- Sprinkle with remaining, crumbled, rosemary and thyme sprigs, minced garlic and onions.
- Into a bowl, whip together lemon juice, fish stock, pastis, white wine or Vermouth, saffron and olive oil.
- Pour all over fish.
- Salt and pepper, to taste.
- Mix in reserved dill seeds and crushed chilies.
- Bake in preheated oven for 30 minutes, sprinkling fish regularly with cooking juices.
- If, after 15 minutes, fish is getting browned on top, delicately turn it or cover it with aluminum foil.
- Transfer sea bream onto a warm serving plate; sprinkle all over with chives and parsley.
- Strain cooking juices.
- Serve fish really hot, cooking juices on the side, in a sauce boat.
- For a change, serve sea bream over minced cooked potatoes, cooked zucchini, cooked fennel or tomatoes.
- For more taste, cut slits into fish and slip in fresh anchovy strips.
- Mix anchovy paste into sauce, but do not salt sauce.
A procession of spicy, singing flavors follow this excellent fish. Dill pastis flavor marvelously season this fine, flaky royal fish flesh, easy to prepare. If possible, choose royal sea bream that can be identified by its silvery blue sides, by the black spot on each of each 'cheeks' and the black band on its forehead. Or, choose 2 smaller one sea breams or a large pink sea bream.
This recipe for Pastis Flavored Royal Sea Bream serves/makes: 4
The Pastis Flavored Royal Sea Bream recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bream
Preparation Method: Baked