One of the tastiest fish baked: the sea bream.
The ingredients may vary depending on the weight of the sea bream. This recipe is designed for one of around a kg
1 Sea bream.
2 Garlic cloves.
Sea bream is a white fish that is an excellent source of protein, healthy fats such as Omega 3 and minerals such as iron, potassium, phosphorus and magnesium. A healthy and natural food that, due to its low caloric intake, is especially recommended for overweight people, and more if it is prepared in a natural way, as it is in a kamado. The sea bream feeds on small fish, crustaceans and molluscs, which makes its meat very tasty and explains that in countries like Japan it is considered the king of fish since time immemorial.
Of all the recipes that have this fish as protagonist, the best known is undoubtedly that of baked sea bream, which can be prepared at any time of the year, but which in many homes is an indissoluble part of Christmas gastronomy (not all they were going to be sweet!). </ p>
For its preparation, and while heating the kamado, first prepare a bed of potatoes and onions. To do this, peel them, wash them, cut the potatoes into wedges and onions in a pen (shaped like a semicircle), put a pan with oil over low heat and add the potatoes, onions and a little salt. Cover and remove from time to time.
While the potatoes are being made, we chop the garlic and the parsley, wash the sea bream, we make 3 or 4 cuts in one of the loins (being careful not to reach the spine) and introduce a slice of lemon in each of the cuts .
When the potatoes are done, place the base of potatoes and onions on a container or baking tray greased in oil (of course, considering that it must have a size that suits the diameter of the kamado), place the sea bream on that bed, we anoint it with olive oil, we marinate it with the chopped garlic, parsley and salt, we water it with half a glass of white wine and we introduce it in the kamado, which previously we will have stabilized at a temperature of 150 Â° C. We let it cook for 20 or 25 minutes ... and we would have ready a delicious baked sea bream !.
NOTE. The cooking time depends on the weight of the sea bream. As a guide to know if the fish is well done we recommend to take an elongated fork, introduce it through the widest part of the fish, which is the part that goes from the spine to the head, and try to detach it slightly from the spine, trying to Do not break the meat. If the fish is done, the meat will detach from the spine without difficulty. If it is still raw, it will remain stuck. Try not to spend time, because it would be too dry and lose the juice of it.
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