Main - How to cook black bream recipes

Author: Damon Egleston  

To stuff the fish, you can use different herbs (rosemary, wild fennel, thyme, parsley, bay leaf) A sumptuous brown shrimp sauce and an earthy broccoli purée flatter the pan-fried fillets of fish in Tom Aikens' innovative dish.

Seared black bream with roasted aubergine, tomato and potato crush and kachumber

Seared black bream with roasted aubergine, tomato and potato crush and kachumber
This seared black bream recipe from Vivek Singh is restaurant-quality without being particularly rigorous, the dish only takes 75 minutes to produce and the cooking techniques used are straightforward. If you can't find black bream, use sea bass instead.
Provided by: Great British Chefs
Total time: 75 minutes
Cook time: 75 minutes
Yields: 4
Number of ingredients: 2
  • 4 black bream fillets
  • 1 tbsp of vegetable oil
How to cook:
  1. First make the kachumber. Place the diced cucumber, carrot and tomato in a mixing bowl. in a separate bowl, whisk together the salt, sugar, lemon juice, olive oil and coriander to make a dressing and use to coat the diced vegetables. Check the seasoning and store in the fridge until needed
  2. Preheat the oven to 200°C/gas mark 6
  3. For the aubergine, tomato and potato crush, place the potato in a pan of cold water. Bring to the boil and cook for 12-15 minutes until tender. Remove from the pan, allow to cook slightly then remove the skin and mash
  4. Meanwhile, oil the aubergine and place on a baking tray. Roast in the oven for 25-30 minutes until the flesh is soft
  5. After 15 minutes, place the tomatoes in the oven with the aubergine and roast until tender. Remove the aubergine and tomatoes from the oven, remove the skins from both and roughly chop the flesh
  6. Mix the aubergines, tomatoes and potatoes with the other ingredients in a bowl and store in the fridge until needed
  7. Mix together all the ingredients for the marinade. Rub them over the fish and set aside for 10 minutes
  8. Heat the oil in a large, non-stick frying pan, add the black bream fillets, skin-side down, and sear for 3–4 minutes, until well coloured underneath. Turn over and cook for another 2 minutes, or until just cooked through
  9. Place the roasted aubergine, tomato and potato crush in the centre of each plate and arrange the fish on top. Drizzle the kachumber around the plate and serve immediately
Notes: Foil-baked sea bream - Italian recipes by GialloZafferano, How to prepare Foil-baked sea bream · 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.

Gordon Ramsay's Black Bream Recipe

Showing off the natural taste of the black bream.Add The F Word on Facebook:https://www
Duration: 2:11

Black bream oven baked recipe

Oven roasted Black Bream recipe. This is a quick dish and tastes absolutely amazing. This is Duration: 6:08

Pan Fried Sea Bream Recipe

Try this delicious and flavourful marinade and cook fish the way you prefer. Ingredients 1Whole Duration: 3:51

Sea bream wrapped in cooking foil 1 (Orata al cartoccio)

Sea bream wrapped in cooking foil 1 (Orata al cartoccio)
One of the easiest and most effective ways to cook fish is to wrap it in foil. All the flavours stay inside the wrap and work their way through the fish flesh! When cooking using this method, use simple ingredients and very fresh fish for best results. To stuff the fish, you can use different herbs (rosemary, wild fennel, thyme, parsley, bay leaf) but I suggest using one or two herbs at a time. The recipe I am presenting here requires very few ingredients, but you will be pleasantly surprised with the flavours.
Provided by: Federico
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 5
  • 1 Sea bream of about 350 g (12 oz)
  • 4 small rosemary sprigs
  • 3 cloves of garlic
  • Some extra virgin olive oil (using a bottle is more practical)
  • Salt and black ground pepper for seasoning
  • Calories: 650 kcal
  • Serving Size: 1 serving
How to cook:
  1. When buying the fish, ask your fishmonger to gut and scale it, but do not remove head and tail. At home, rinse the fish under fresh water and then pat it dry with kitchen paper.
  2. Cut a large piece of foil so that you can wrap your fish later. In the centre of the foil put a layer of greaseproof paper, roughly of the same length as your fish. Put some drops of olive oil on the greaseproof paper.
  3. Spread the olive oil all around the greaseproof paper (use your fingers or a little brush).
  4. Take the fish and season its belly starting with a drizzle of olive oil and then with salt and black pepper.
  5. Cut the cloves of garlic in half and put some of the garlic inside the fish belly.
  6. Stuff the belly with a couple of rosemary sprigs and add the remaining garlic.
  7. Put some rosemary inside the gills.
  8. Put the remaining rosemary outside, around the fish.
  9. Next, drizzle some olive oil over the fish.
  10. Season the outside with salt.
  11. Season the outside with black pepper.
  12. The fish is ready for the oven.
  13. Close the wrap, seal it folding the sides and put it onto an oven tray. Pre-heat the oven to 200°C (400°F).
  14. When the oven is hot, put the tray into the oven and cook the fish for about 30 minutes.
  15. Once the fish is ready, remove the top skin and drizzle with some good quality olive oil (the fish may be served on the wrap).
Notes: Pan-Fried Bream Recipe, Put a large saucepan of water with a generous pinch of salt on to boil for the potatoes.Cut the new potatoes in half (no need to peel!) and add to your pan of

Black bream with toasted almonds, brown shrimp and broccoli purée

A sumptuous brown shrimp sauce and an earthy broccoli purée flatter the pan-fried fillets of fish in Tom Aikens' innovative dish. This black bream recipe takes just over an hour to cook so it's a good recipe for dinner with friends.
Provided by: Great British Chefs
Total time: 70 minutes
Cook time: 70 minutes
Yields: 4
Number of ingredients: 4
  • 4 black bream fillets, each weighing 130g
  • 40g of butter
  • 10g of salt
  • olive oil
How to cook:
  1. For the broccoli purée, wash and chop down finely from the tips of the florets until you reach the stalks
  2. In a large, flat casserole pan, bring the chicken stock, salt, pepper, cream and butter to a simmer
  3. Add the broccoli and cover. Cook for 5-8 minutes so that the broccoli is just soft but still a vibrant green colour. Add the parsley for 30 seconds to wilt, then remove from the heat
  4. Strain and reserve the stock. Transfer the broccoli to a blender and pour in half of the stock. Blitz continuously until very smooth and consistent in colour. You may need to add a little more stock to achieve the right consistency. Remove from the blender and store in the fridge immediately
  5. For the brown shrimp sauce, start by making a beurre noisette. Heat the butter in a pan until it turns a nut-brown colour, then remove from the heat and set aside
  6. Place a separate pan over a low-medium heat and add a dash of olive oil. Add the shallots and sweat until tender, then add the seasoning, the golden raisins, garlic, thyme, bay leaf, capers, vinegar and lemon juice
  7. Bring up to a simmer and cook until the raisins are soft. Then, add the beurre noisette to the pan along with the shrimps. Keep on a low heat until ready to serve
  8. Meanwhile, add the purple sprouting broccoli to a pan of boiling, salted water and blanch until just cooked, approximately 1 minute - take care not to overcook. Once tender, refresh in some iced water
  9. To cook the bream, add the olive oil to a large frying pan over a medium heat. Once hot, add the butter and when it begins to foam, add the bream, skin-side down, and cook for 6-8 minutes. Then, flip the bream fillets over, season, and cook for 1 minute on the flesh side
  10. Before serving, reheat the broccoli purée in a pan over a low heat
  11. To serve, quenelle the purée onto plates. Squeeze a little lemon juice over the fish and place on top of the purée. Spoon some of the brown shrimp sauce over and around the dish. Arrange the broccoli spears on top and scatter a few toasted almonds and parsley around the plate. Serve immediately
Notes: Black Bream Recipe With Almonds & Broccoli Purée, 280g of banana shallot, finely diced · 1 pinch of salt · 1 pinch of black pepper · 70g of golden raisins · 1 bay leaf, small · 45g of capers · 30ml of lemon juice

Griddled black bream with warm potato salad

There is no taste or smell that sums up summer cooking quite like grilled fish, whether eating it by the seaside or whacking sardines on a barbecue. This whole black bream recipe would be great for a dinner party – very easily doubled or halved.
Provided by: delicious. magazine
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: British recipes
Number of ingredients: 8
  • 500g small, waxy new potatoes
  • 4 small black sea bream, scaled and gutted (ask the fishmonger to do this)
  • 5 tbsp extra-virgin olive oil, plus extra for brushing
  • 2 little gem lettuce
  • 3 tbsp capers (I like the ones in salt best), rinsed and chopped
  • Bunch of fresh basil leaves, washed and roughly chopped
  • Juice of 1½ lemons, plus extra halves, to serve
  • ½ cucumber, peeled and sliced
  • Calories: 374kcals
  • Fat: 18.9g (2.1g saturated)
  • Protein: 29.6g
  • Carbohydrate: 22.9g (3.3g sugar)
How to cook:
  1. Cover the potatoes with cold salted water and bring to the boil with the lid on, then remove and simmer for about 15 minutes, until tender. Leave until cool enough to handle, then peel them while still warm – this isn’t compulsory but is worth it for a nice, light summer dish like this. Thickly slice.
  2. While the spuds are cooling, heat a griddle to cook the fish. You could also use a barbecue, or even a grill (but it’s not quite the same!).
  3. Make 3 deep cuts along each side of each fish at the same angle as the gills. Brush lightly all over with oil and salt generously on one side, then place salted-side down on the griddle. Season the top side and cook over a high heat for about 5 minutes. Lift one fish gently. If it’s ready to be turned it should come away without the skin tearing. The other side will take 4-5 minutes, depending on the thickness.
  4. Cut the lettuce into chunky pieces. Knock up the dressing by mixing the capers with the basil, lemon juice, oil and seasoning. Toss lightly with the lettuce, cucumber and potatoes, reserving a little dressing to spoon over the fish.
Notes: Catch and cook Black Bream, In this catch and cook video we show you how to fillet and cook a Black Bream. Duration: 15:47
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