Madrilenian sea bream – Readings Leave a Comment / By ffwcx / January 13, 2023 January 13, 2023 Madrilenian sea bream – Readings Thursday, January 12, 2023 The sea bream It is always associated with a special meal or at Christmas parties due to its high price. So if you already have it in your fridge, it’s all about making the most of it and preparing it in a way that your dinner guests are licking their fingers. The most common is to cook it in the oven, but today we suggest you give it a different touch by covering the sea bream, during cooking, with a preparation based on bread grated, Garlic, parsley Yes juice of lemongives it a crunchy touch that will surprise you. Its preparation is very simple, first cook the Potato sliced and the onion in julienne. Place the sea bream on top, spread the breadcrumb mixture and cook again for a few minutes until the fish is cooked and the crust is golden and crispy. Baking is a great way to cook fish. Take a look at these other proposals that will conquer your palate: baked sea bass with baked potatoes and hazelnut sauce, baked sea bream with almonds and vegetables or baked hake with béchamel sauce. Ingredients toMadrid sea bream with potatoes 1 sea bream of 1.5 kg 1 onion 1 sprig of parsley 100 grams of breadcrumbs 2 lemons 200 milliliters of white wine 2 cloves garlic 4 potatoes 1 teaspoon ground cloves Black pepper Olive oil Salt How to make Madrid-style sea bream with potatoes 1. Line the bottom of the dish with potatoes Preheat the oven to 200º. Peel the potatoes, wash them and pat them dry with paper towel. Cut them into thin slices and cover the bottom of a refractory dish with them, arranging them slightly ribbed. 2. Add the onion Peel the onion, cut it into feathers and add it to the source. Drizzle with oil and bake for 10 minutes. 3. Peel the garlic Wash the parsley and peel the garlic; chop both finely. Wash the lemons and dry them. Squeeze one and filter the juice obtained. Cut the rest in half and cut into slices. Place the parsley, garlic, cloves, breadcrumbs, lemon juice, salt and pepper in a bowl and stir. 4. Cook the sea bream Clean the sea bream, wash it, dry it and season it. Make three incisions in the back and introduce 1 slice of lemon in each one. Place it in the dish, on the potatoes and the onion, sprinkle it with the wine and bake for 10 minutes. Top with breadcrumb mixture and toast for another 10 minutes. Serve right away. Tips for your Madrid sea bream If you’re looking for something less expensive, try this same recipe, replacing the sea bream with sea bass or sea bream. The key to the success of the dish is to choose quality ingredients, make sure that the sea bream is fresh. Prepare the potato and onion in advance as well as the breadcrumb mixture to save time. That if, once cooked with the crust, it serves immediately. Did you prepare this recipe? mark as cooked Did you like this recipe? You can save it to your favourites, print it or share it Do you want to stop receiving the most important news from Readings?
Thursday, January 12, 2023 The sea bream It is always associated with a special meal or at Christmas parties due to its high price. So if you already have it in your fridge, it’s all about making the most of it and preparing it in a way that your dinner guests are licking their fingers. The most common is to cook it in the oven, but today we suggest you give it a different touch by covering the sea bream, during cooking, with a preparation based on bread grated, Garlic, parsley Yes juice of lemongives it a crunchy touch that will surprise you. Its preparation is very simple, first cook the Potato sliced and the onion in julienne. Place the sea bream on top, spread the breadcrumb mixture and cook again for a few minutes until the fish is cooked and the crust is golden and crispy. Baking is a great way to cook fish. Take a look at these other proposals that will conquer your palate: baked sea bass with baked potatoes and hazelnut sauce, baked sea bream with almonds and vegetables or baked hake with béchamel sauce. Ingredients toMadrid sea bream with potatoes 1 sea bream of 1.5 kg 1 onion 1 sprig of parsley 100 grams of breadcrumbs 2 lemons 200 milliliters of white wine 2 cloves garlic 4 potatoes 1 teaspoon ground cloves Black pepper Olive oil Salt How to make Madrid-style sea bream with potatoes 1. Line the bottom of the dish with potatoes Preheat the oven to 200º. Peel the potatoes, wash them and pat them dry with paper towel. Cut them into thin slices and cover the bottom of a refractory dish with them, arranging them slightly ribbed. 2. Add the onion Peel the onion, cut it into feathers and add it to the source. Drizzle with oil and bake for 10 minutes. 3. Peel the garlic Wash the parsley and peel the garlic; chop both finely. Wash the lemons and dry them. Squeeze one and filter the juice obtained. Cut the rest in half and cut into slices. Place the parsley, garlic, cloves, breadcrumbs, lemon juice, salt and pepper in a bowl and stir. 4. Cook the sea bream Clean the sea bream, wash it, dry it and season it. Make three incisions in the back and introduce 1 slice of lemon in each one. Place it in the dish, on the potatoes and the onion, sprinkle it with the wine and bake for 10 minutes. Top with breadcrumb mixture and toast for another 10 minutes. Serve right away. Tips for your Madrid sea bream If you’re looking for something less expensive, try this same recipe, replacing the sea bream with sea bass or sea bream. The key to the success of the dish is to choose quality ingredients, make sure that the sea bream is fresh. Prepare the potato and onion in advance as well as the breadcrumb mixture to save time. That if, once cooked with the crust, it serves immediately. Did you prepare this recipe? mark as cooked Did you like this recipe? You can save it to your favourites, print it or share it
