Roasted Sea Bream With Anchoiade
Roasted Sea Bream With Anchoiade is a gluten free, dairy free, paleolithic, and primal main course. This recipe serves 6. One portion of this dish contains approximately 64g of protein, 30g of fat, and a total of 591 calories. For $5.53 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Foodista requires olive oil, garlic cloves, peppers, and anchovies. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is spectacular. If you like this recipe, you might also like recipes such as Roasted Sea Bream With Herbs, Sea Bream in Sea Salt with Salsa Verde, and Sea Bream Escabeche.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
12 sea bream fillets
2 garlic cloves
150 grams black olives in brine, pitted
4 anchovies in oil
100 milliliters olive oil
2 peppers, I used 1 red and 1 orange
150 grams sundried tomatoes, in oil, finely sliced
Equipment:
oven
baking sheet
baking paper
Cooking instruction summary:
Preheat the oven to 190 degrees C/gas 5. Blend together the garlic, black olives, anchovies and olive oil. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely. Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas 6. Line a baking sheet with baking paper. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.
Step by step:
1. Preheat the oven to 190 degrees C/gas
2. Blend together the garlic, black olives, anchovies and olive oil.
3. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened.
4. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.
5. Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas
6. Line a baking sheet with baking paper.
7. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.
Nutrition Information:
covered percent of daily need
