Baked or Pan-fried Sea Bream or Red Snapper Or Other Whole Fish or Fillets
Baked or Pan-fried Sea Bream or Red Snapper Or Otherwhole Fish Fillets
Recipe modified August 2023
This simple recipe can be used to make any type of whole or filleted fish. Buy fresh fish and get you fishmonger to fillet it. If you like me, you will cook it as fillets. The head/tail, bones can be used to make fish stock.
You can use any herbs/spices of choice instead of what I have given below. Even salt and pepper is okay. Serves 2.
2 Sea Bream/Red snapper/filleted fish of choice from a fishmonger
1 full tsp. of any fresh herb of choice. I have used chives here.
A good sprinkling of coarse chilli/flakes
Freshly ground rock salt/garlic salt, to taste
1 lime or lemon, cut into half
You can use any sauce of choice. I have a mix of equal parts of Tartar sauce, sweet chilli sauce and Chinese chilli oil with solids
Was and towel dry fish fillets. Fish may be ready to cook, in which case you don't need to.
Place on a large enough piece of aluminium foil to wrap around it.
Drizzle a little olive oil on it.
Sprinkle chopped chives, coarse chilli flakes and salt evenly on both sides of the fish.
Wrap the foil over it. You can now leave it in the fridge until ready to cook.
Heat oven to 180C.
Place the wrapped fish in the centre and wrap the foil around it loosely, so there is some room for the steam to circulate.
Cook for 20-25 minutes.
Take it out and check that it is cooked by inserting an eating knife into it. The flesh should be falling off.
Heat a little oil in a pan and fry fish for 4 minutes on each side. Do not overcook.
Simply mix the three sauces together.
Serve with half a lime, the sauce and a salad or vegetables/rice of choice.