Roast sea bream with warm squid vinaigrette
Total time45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Gilthead bream 4 trimmed portions 800 g
- Squid cleaned bodies and tentacles 300 g
- Spring Onion 100 g
- Black olives pitted 25 g
- Tomato 100 g
- White wine 75 ml
- Milk 75 ml
- Vinegar sherry vinegar 30 ml
- Extra virgin olive oil 20 g squid, 40 g dressing, 10 g baking 70 g
- Chives 4 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Frying pan set
Sear, sauté and make your flavour base with ease.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Heat the oven to 200°C. Dry the squid and cut into small pieces. Sauté in batches with 20 g oil over a high heat for 2–3 minutes until opaque and cooked, saving the juices.
-
Chop the spring onion, black olives, deseeded tomato and chives. Mix with the warm squid, vinegar, 40 g oil and some salt.
-
Season the sea bream with the remaining salt and pepper. Place in a dish with the milk, white wine and remaining 10 g oil. Bake for 10–14 minutes, depending on thickness, until the centre reaches 63°C.
-
Serve the sea bream with a little of its cooked juices and spoon the squid vinaigrette over it. Finish with chopped parsley and serve promptly.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
