Roasted sea bream with herbs (recipe)
| Roasted sea bream with herbs (recipe) | |
|---|---|
| Name | Roasted sea bream with herbs |
| Ingredients | Bay leaf • Cloves • Black peppercorns • Sage leaves • Fresh thyme • Fresh marjoram • Flat leaf parsley • Dry white wine • Butter • Worcestershire sauce • Lemon juice • Olive oil • Flour |
| Cooktime (in hours) | 2.5 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 2.833333333 |
| Keto friendliness | Keto friendly |
| Calories | 126.6 |
| Fat | 11.7 |
| Protein | 1 |
| Carbohydrate | 2.9 |
| Fiber | 1 |
| Net carbohydrates | 1.9 |
| Sugar | 0.7 |
| Saturated fat | 7.3 |
| Cholesterol (mg) | 30.5 |
| Sodium | 127 |
| Servings | 2 |
| Reviewaggregate | |
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|= 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.-->
Roasted sea bream with herbs (recipe) details
Time:
Prep Time in Hours and Mins:2H50M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted sea bream with herbs (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Roasted sea bream with herbs (recipe) image(external)
Recipe instructions
- Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
- Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
- Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
- Preheat oven (390 F, 200 C).
- Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
- Turn fish over in flour. It should only be slightly covered with flour.
- In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
- Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
- Bakein oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
- Remove fish carefully from dish and place it on a serving plate.
- Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
- Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
- NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
-
NOTE: Use a dry white wine and serve the wine with the fish.
Food tags
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