"Day 19 9/26: Whole Roasted Black Sea Bream atop Chinese Scallions. Served with Arugula & Heirloom Cherry Tomatoes :: photo by @theleftoverchef"
Whole Roasted Black Sea Bream With Chinese Scallions
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Recipe Intro From theleftoverchefs
Fish, Summer, Dinner
(Serves 2-4)
INGREDIENTS
1 whole local sea bream or snapper (2 1/2 - 4lbs)
1 lemon, thinly sliced
Fresh herbs of your choice, such as thyme, parsley, lemon thyme, bay leaf, cilantro
1/2 lb pearl onions (or Chinese scallions, if available), peeled
2 sprigs thyme, picked
Extra Virgin Olive Oil
Kosher Salt & Black Pepper, to taste
DIRECTIONS
Preheat oven to 400.
Season the fish inside & out generously with salt & pepper.
Stuff the fish with a few slices of lemon and some fresh herbs.
Toss the peeled onions whole with extra-virgin olive oil, picked thyme, and salt & pepper in a small bowl.
Spread the onions in a large oven-safe pan or baking dish (large enough to fit the fish later).
Roast the onions for about 10 mins.
Take the onions out, place the fish on top of the onions, and drizzle the fish with extra-virgin olive oil. Line a few extra lemon slices on top of the fish (optional). Roast the fish for 15-30 minutes, depending on the size of your fish. You'll know it's done when a metal skewer inserted to the thickest part of the fish for 5 seconds feels warm on your upper lip.
Serve with rice or a simple side salad like arugula and tomatoes tossed with lemon juice and olive oil.
INGREDIENTS
1 whole local sea bream or snapper (2 1/2 - 4lbs)
1 lemon, thinly sliced
Fresh herbs of your choice, such as thyme, parsley, lemon thyme, bay leaf, cilantro
1/2 lb pearl onions (or Chinese scallions, if available), peeled
2 sprigs thyme, picked
Extra Virgin Olive Oil
Kosher Salt & Black Pepper, to taste
DIRECTIONS
Preheat oven to 400.
Season the fish inside & out generously with salt & pepper.
Stuff the fish with a few slices of lemon and some fresh herbs.
Toss the peeled onions whole with extra-virgin olive oil, picked thyme, and salt & pepper in a small bowl.
Spread the onions in a large oven-safe pan or baking dish (large enough to fit the fish later).
Roast the onions for about 10 mins.
Take the onions out, place the fish on top of the onions, and drizzle the fish with extra-virgin olive oil. Line a few extra lemon slices on top of the fish (optional). Roast the fish for 15-30 minutes, depending on the size of your fish. You'll know it's done when a metal skewer inserted to the thickest part of the fish for 5 seconds feels warm on your upper lip.
Serve with rice or a simple side salad like arugula and tomatoes tossed with lemon juice and olive oil.