Seaweed Marinated Sea Bream Recipes

Steps:

• Prepare the fish: Sprinkle 2 teaspoons salt on all sides of the fish. Cover in plastic wrap and chill for 1 hour. Rinse well, then pat dry.
• Place the kombu in a large bowl of warm water. Soak until soft, about 5 minutes, and pat dry. Lay the fish flat on the kombu, then fold the kombu over the fish and cover in plastic wrap. Chill for 6 to 12 hours.
• Prepare the dipping sauce: In a small bowl, mix all of the ingredients and season with pepper. Set aside.
• Unwrap the sea bream and discard the kombu. Using a very sharp knife with the blade lying flat, horizontally slice the sea bream as thinly as possible. Arrange the slices on a platter.

Steps:

• Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
• Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
• Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
• Preheat oven (390 F, 200 C).
• Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
• Turn fish over in flour. It should only be slightly covered with flour.
• In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
• Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
• Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
• Remove fish carefully from dish and place it on a serving plate.
• Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
• Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
• NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
• NOTE: Use a dry white wine and serve the wine with the fish.