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Sailboat Galley – Foil Baked Sea Bream

Foil-baked seabream is a healthy and tasty main course that enhances the delicate taste of this type of seafood. Foil baking not only preserves nutrients but also reduces the fat content and adds flavor lightly.

The sea bream is a lean, non-oily fish, good for those watching their caloric intake. One serving of about 100g provides about 18g of protein, 3g of fat, and a very small amount of saturated fat. It is also rich in vitamins B12, B6, selenium, and phosphorus.

We have chosen aromatic herbs such as thyme and parsley, lemon, and garlic to make this simple dish special. Once cleaned, preparing the seabream will be a piece of cake.

OceanWaveSail Galley-Foil baked sea bream

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Servings

4 sailors

Ingredients:

  • Sea bream 2 - 1 lb (450 g) each
  • Fine salt to taste
  • Parsley 2 sprigs
  • Extra virgin olive oil 1 ½ tbsp (20 g)
  • Garlic 1 clove
  • Black pepper to taste
  • Thyme 1 sprig
  • Lemons 1 slice

How to prepare it:

  • To make foil-baked sea bream, if your sea bream requires cleaning, proceed as follows: cut the belly with scissors and proceed straight up to below the head 1, then pull out the innards. Wash the belly of the fish well under running water 2 to remove all traces of blood. Using the same scissors, cut first the side fin near the head 3, the tail fin under the belly and finally the fin on the back of the fish. Turn the fish to the other side and remove the other fin and tail fin. Using a descaling tool, or the blade of a knife, carefully scale the sea bream, from the tail towards the head. Rinse the sea bream under running water again, washing it carefully also on the outside.
  • Wash and mince the parsley 4. Place a sheet of baking paper on a baking tray and place each clean sea bream in the middle, seasoning the inside with salt 5 and pepper 6.
  • Proceed to stuffing the belly with the herbs: sprigs of thyme previously washed and dried 7, half a clove of peeled garlic for each sea bream, half a slice of lemon 8 and extra virgin olive oil 9.
  • Drizzle the sea bream with a little olive oil 10 then close the baking paper sheet by rolling up the two ends 11. Wrap it in aluminum foil 12
  • and twist the ends to seal 13. Place the sea bream on a baking tray 14 and bake in a static oven preheated to 350°F (180°C) for about 40 minutes. When cooked, take the sea bream out of the oven, let it cool, then serve it in the foil itself, sprinkling it with fresh parsley if you like 15.

Keep the foil-baked sea bream in the refrigerator in an airtight container for one day. Freezing the baked sea bream is not recommended.

TIP

Lovers of strong flavors can add fresh chili pepper to the herb stuffing.




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