Bream with citrus
Today we bring you a very special recipe: sea bream with citrus is an alternative and really tasty version to the traditional recipe for sea bream with lemon . And it is not only lemon that tastes delicious with fish!
Good weather brings us the desire to enjoy light dishes, and this fish recipe is a very good option for it. You will see how the combination of the different citrus fruits is special, and it will make you enjoy the sea bream like you have never done before. But, yes, without adding great complications to a really easy recipe to prepare.
We have prepared this recipe on the fire in an iron cocotte , but you can also do the final cooking in the oven if you prefer, since as you well know these cocottes are suitable for it.
Oval cocotte evolution Le Creuset
Ingredients (for 4 people)
- 2 giltheads of 350gr
- freshly ground black pepper
- Salt
- 8 sprigs of dill
- 6 sprigs of mint
- 6 sprigs of tarragon
- 4 limes
- 2 grapefruits
- 2 oranges
- 2 lemons
- 2 shallots
- 2 cloves of garlic
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 bay leaves
- 400ml of fish broth
Preparation
- Take the two sea bream, remove the entrails and clean them thoroughly. Dry them with kitchen paper.
- Season them inside with salt and pepper and fill them with a few sprigs of dill, mint, tarragon and 3 limes, peeled and cut into pieces.
- Peel the grapefruits, oranges, lemons and remaining lime. Remove the segments from the membranes and squeeze out the remaining juice.
- Cut the shallots and garlic into slices.
- Heat oil and butter over medium heat in a cocotte (we have used an oval cocotte ). Fry the garlic, shallots, pepper and bay leaf for 1 minute over low-medium heat. After this time, add the sea bream, citrus and juice and cook everything for 3 minutes.
- Pour the fish broth over the sea bream, put the lid on and cook slowly for 5 to 10 minutes, until the sea bream is done.
Grades:
- Sea bream is a fish that cooks quickly, and if it goes too far during cooking it will be dry. A good way to check if it's done is to remove a bit of the skin with a fork: if the skin comes off easily and the meat inside is tender, it's ready.
- It is a dish that you can accompany with stewed potatoes or rice, you will see that they are wonderful.
Comments
Claudia said:
Hola Yvette, me alegro mucho de que te haya gustado tanto! Es una versión distinta a la que acostumbramos hacer, verdad? Y sí, el resultado también a mi me pareció delicioso. Muchas gracias y un saludo!
Yvette said:
¡Ayer tuvimos la oportunidad de probar esta receta y nos pareció espectacular!bajo mi punto de vista tiene un toque exótico que me sorprendió mucho. La dorada me resulta un poco grasienta y con la combinación de cítricos y especies queda ideal.
¡Feliz viernes!
Claudia said:
Hola Rosa, se refiere a sacar los gajos de los cítricos de la membrana translúcida que los recubre (si miras con atención la foto verás trocitos de naranja y otros cítricos que te ayudarán a entender lo que intento explicar. Por otro lado, fácilmente te quedará parte del cítrico junto a la piel o dentro de las membranas (es difícil sacar los gajos enteros), así que puedes exprimir todo ello y guardar ese jugo para añadirlo a la preparación. Espero que esté más claro ahora, disculpa las molestias! Ya nos contarás qué tal te resulta si pruebas de hacerla. Saludos!!
Rosaf said:
Hola! Por favor, podrían explicarme que significa retira los segmentos de la membrana y exprime el jugo restante? De la receta dorada con cítricos….muchas gracias