Traditional recipes

Sea bream with baked corn and rice garnish

Sea bream with baked corn and rice garnish

The fish is cleaned, then washed very well and then cut into 4 pieces each (depending on its size) so there will be 8 pieces

Add salt, pepper and then add a little garlic powder and leave to cool for 1/2 hour.

After the fish has cooled, remove it and add it to the corn flour. Grease a tray well with oil, then I put a greased aluminum foil and this with a little oil over which I put the pieces of fish and gave the tray bake for about 30 minutes

in the meantime I turned them from one side to the other to brown better

Wash the rice well, chop the onion and put it in a 3-4 tablespoon of oil, then put the pieces of red pepper and let it cook for another 2-3 minutes, then put the washed rice and 3 cups of water ( the same cup with which the rice was put) put a little salt, put the lid on, let it boil over low heat without stirring at all, and when all the water has dropped it means that the rice is ready

We served it with garlic sauce with tomato paste, rice garnish and caramelized carrots,

I usually do it with polenta, but I said to change a little more

Bake sea bream in baking paper

Bake sea bream in baking paper. How long does the fish cook? How to cook sea bream? A simple and dietary recipe for baked fish in papillote (ie in a paper bag) with lemon, garlic and herbs.

I did this brown in the oven for a family dinner. Only my daughter and I are fond of fish, so we split it between us. It was very good! The meat remained tender and juicy, not being cooked in vain to become dry and fluffy. Olive oil, lemon, basil and garlic have completed this preparation with a rare simplicity and finesse. I have always said that simple foods are the best!

Of course you can also use local fish (eg trout) in this recipe. I used to make a salmon with a garnish flavored with dill and garlic in baking paper and that was also very successful, both at home and on the blog. Recipe you can find it here.

Fresh sea bream can be found in many supermarkets, displayed on ice flakes or ready packed in pans. It is important that the fish (whatever it is) does not smell repulsive but has the aroma of water, sea (if it is marine). His eyes must be clear, his skin and flesh firm. If you press the fish lightly with your finger, its flesh must be elastic, to return immediately to its original shape. If it is soft and pasty, leave the fish there.

My piece weighed about 400 g and was enough for 2 people, along with a valerian salad with a simple dressing with lemon and mustard (recipe here).

  • 1 sea bream of approx. 400 g
  • 1 tablespoon olive oil
  • salt, ground black pepper
  • a few slices of lemon
  • 2-3 fresh basil leaves (or a little dried basil)
  • 2 cloves of thinly sliced ​​garlic

Baked sea bream

I'm upset for last night's match, but at least we ate well, and the sea bream we've been talking about has been damn expensive lately. But it's good, hi :)

The ingredients are for 2 people the pictures for 6.

  • 1 sea bream of approx 600g
  • 1 orange
  • 1 tablespoon rosemary
  • 2 tablespoons black olives
  • 1 onion, sliced
  • 2 tablespoons coriander, chopped
  • 1 garlic, sliced
  • 4 tablespoons olive oil
  • Half a teaspoon of cumin
  • Salt and pepper
  • chopped coriander for garnish

A little advice on herbs. Buy fresh plants in a bag and keep them in the freezer. They are much more fragrant than dry ones.

Preheat the oven to 180 degrees.

We clean the oranges so that we also clean the white part. Cut half of each orange into slices and put them in a bowl, squeeze the other half.
Add the olives, rosemary, onion, garlic, cumin, coriander and olive oil.
Mix lightly with a wooden spoon.
We prepare the fish:
We wash it well, clean it of scales, eviscerate it and then make 3-4 deep cuts diagonally on each side with a sharp knife.
Put a little olive oil in a pan, place the fish, season with salt and pepper
then we put the prepared mixture on each one.
And the olives shout Cyprus, because I forgot about them :))
Bake for 15 minutes. We try the meat with a knife and if it is white and soft the fish is ready.
Garnish with coriander and serve.

The recipe is taken from

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Sea bream with fennel and wine

Sea bream with fennel and wine & # 8230. If you expect me to start today's recipe with the already classic "dear Gospo-Dive, today we prepare together…" I have a surprise for you! Today Sergiu cooks for us a recipe that is not only delicious, but looks WOW! It can be seen with the naked eye that Mr. Don cooks a lot, cooks well and always tries new recipes, which he is very happy to share here, in our Teo’s Kitchen house.

In Dorada's fennel and wine recipe, he used 2 of his favorite ingredients: wine and fennel. Even if I'm not the biggest fennel fan, this time I ate EVERYTHING from my plate! Sergiu also ate, for which fish is not the first option when it comes to meat. So, I can promise you with my hand on the goat's cap: the Dorada recipe with fennel and wine will really be to everyone's taste! And the plating (or the arrangement in the plate, as we were not at the Master Chef and we all understand) makes the Dorada recipe with fennel and wine even more special!

Sea bream with fennel and wine - everything you need to know about the recipe

  • It is a recipe that is prepared very quickly, you can incorporate it in less than 45 minutes, when you return from the office in the evening, for a special, light dinner, which delights you without feeling too full at the end.
  • In the fish chapter, you can use any type of fish tab. If you do not know how to fillet the fish, there is no problem: in the big stores, at the fish district, you can buy the whole fish, which is then threaded in front of you. What else can you use? Cod, pangasius, trout fillets, carp and, of course, salmon.

  • The fennel, which you may have avoided so far because you did not know how to cook it, will now become your friend! Crude has a mentholated taste, similar to anise, but much sweeter. In fact, fennel fruits are also called sweet anise fruits. How do we cook it? We cut the whole green part and use only the white part. It can also be eaten raw, in salads, but I prefer it baked in the pan, on the grill or in the oven, because it greatly diminishes the mentholated taste.
  • The wine sauce is delicious! We do not feel the alcohol, of course, because it evaporates by cooking, but it remains a special aroma, which in combination with orange juice and fennel, gives us a delicious sauce, only good for toast!
  • In terms of garnish, slices of toast are an excellent option. But, just as well, go a natural rice or a fried rice, a creamy polenta, made with a little water and you have a lot of milk, in which you throw a cube of butter at the end. Natural potatoes, puree or vegetable puree (it goes super a pea puree) are the same, very good options for garnish near Dorada with fennel and wine.

Beciul Domnesc rose wine - an excellent choice for the Dorada recipe with fennel and wine

Rose wine from Beciul Domnesc is a semi-dry wine, full of freshness (especially if we drink it at the recommended temperature of 8-10⁰C) and aromas! Pink grapefruit and roses are just some of the notes that give it complexity. It is ideal with appetizers, salads and, of course, pasta and seafood. And I, as a housewife-diva who always thinks of sweets, I recommend you try it with a cool summer dessert, like a tiramisu with fruit!