Roasted Sea Bream With Anchoiade – a delicious recipe with bream fillets, garlic, black olives, anchovies, olive oil, peppers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 190 degrees C/gas 5. Blend together the garlic, black olives, anchovies and olive oil. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.
2
Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas 6.
3
Line a baking sheet with baking paper. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.
1224
kcal
Calories
125
g
Fat
26
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 bream fillets, 2 garlic cloves, 1 1/8 cups black olives in brine, pitted, 4 anchovies in oil, and more.
Yes, Roasted Sea Bream With Anchoiade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
