Spiced baked sea bream with rice
Total time1 h Preparation and possible waiting 25 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
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: 1 h Preparation and possible waiting 25 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Main course
Lunch
30 to 60 minutes
Method
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Ask for four cleaned sea bream fillets and keep heads and bones for stock. Check fillets and cut each into two pieces.
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Put washed heads and bones in a saucepan with water and half the salt. Simmer for 15 minutes, strain and measure 500 ml stock.
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Peel garlic and brown in a saucepan with 25 ml oil. Add rice and the 500 ml hot stock; cook for 18-20 minutes or according to the packet.
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Mix paprika, cumin, rosemary, thyme, oregano, pepper, remaining salt and 40 ml olive oil. Coat fish with this mixture.
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Put sea bream pieces skin-side up in an ovenproof dish. Bake at 220°C for 8-12 minutes depending on thickness until cooked through.
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Divide rice between plates and serve two sea bream pieces per person with chopped parsley.
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