Roasted Sea Bream with Potato Cakes & Zucchini Recipe

Serves/Makes: 4 servings

Ingredients:

  • 1 whole sea bream (or sea bass, walleye), about 3/4 - 1 pound each
  • 4 whole sea bream, scaled and gutted (about 10 ounces each)
  • 4 to 5 tablespoons extra virgin olive oil
  • Salt and freshly grated black pepper to taste
  • 1 pound large floury potatoes, skin on quartered
  • 3 ounces coriander stalks and leaves, very finely chopped, PLUS extra leaves to garnish
  • 3 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 3 medium zucchini, cut into ribbons with a peeler, discard the core
  • 2 ounces toasted pine nuts (optional)
How to cook Roasted Sea Bream with Potato Cakes & Zucchini:
  • Heat the oven to 400°F (200°C).
  • Place the potatoes in a large pan of salted water and bring to the boil for 5 minutes, drain and set aside to cool.
  • Make 3 slashes on both sides of each fish. Mix the coriander leaves with 2 teaspoons of grated coriander and 2 teaspoons grated cumin and rub into the cavities and slashes of each fish.
  • Place in a baking tray, coat with 1 tablespoon olive oil and season with salt and pepper. Cover with foil, set aside.
  • Grate the cooled potato coarsely into a bowl, season with 1 teaspoons of grated coriander, 1 teaspoons grated cumin, salt and pepper, combine gently by hand.
  • Cook the fish in the oven for 15 minutes. Uncover for a further 5 minutes.
  • Meanwhile, place a large non-stick frying pan on medium heat and add 2 to 3 tablespoons olive oil.
  • Spoon the grated potato into the pan in four circles, press each down with the back of a fork.
  • Fry undisturbed for 8 to10 minutes on each side, remove and keep warm.In the same pan heat 1 tablespoon olive oil, add the zucchini ribbons and a pinch of salt; saute for 1 to 2 minutes.
  • Serve the potato cakes on warm serving plates, top with the baked fish and garnish with the pine nuts, coriander and sauteed zucchini ribbons.
Roasted Sea Bream with Potato Cakes & Zucchini recipe

Note(s):

Prep time: 10 mins
Cook time: 40 mins

The Roasted Sea Bream with Potato Cakes & Zucchini recipe easy to cook and so good!

Wine pairing:

Nick Stephens from Bordeaux Undiscovered recommends a White Burgundy, Dry White Bordeaux, White Cote de Rhone, Chablis, Chardonnay.

This recipe for Roasted Sea Bream with Potato Cakes & Zucchini serves/makes: 4 servings

The Roasted Sea Bream with Potato Cakes & Zucchini recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bream (more Bream recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Mediterranean (more Mediterranean recipes)

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