British Craftsmanship

Sea bream with herb sauce – A quick and simple recipe for you fish lovers out there!

Cooked on a barbecue, grilled or baked in salt, the list of possibilities is endless with a fish as good as this

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Sea Bream (or dorade) are a group of compact, medium sized fish known as Sparidae and in the past was often over looked in the UK as a favourable fish option, fortunately this is changing and nowadays is a popular selection not just at your favourite fish restaurant but at the dinner table at home since becoming more readily available In recent years.

Being a Mediterranean fish it was hugely popular amongst ancient Greeks and Romans where it was cooked with seasoned sauces and paired with fruits. These days popularity within the region is still the same and is often touted as the Mediterranean’s most valuable fish & is available all year round, but tastes best from July to October.

Solitary fish, they mainly eat worms and crustaceans as well as other smaller fish and have impressive teeth (similar to that of rabbits) when you see them up close, which are able to crack mussels & crabs. Another interesting fact about this fish is that they start life as males and change sex at about three years of age where their sexual organs recede and they turn into females!

The biggest benefit is the nutrition; they are low in calories and rich in B vitamins. A medium sized portion will give you the RDA amount of vitamins and minerals to enhance the immune system and protect against heart disease and cancer.

Cooked on a barbecue, grilled or baked in salt, the list of possibilities is endless with a fish as good as this. Miele’s recipe below cooks by steaming using a Miele steam oven, such as the DGC 7865 HC Pro as seen in the picture below, with an automatic programme specifically for Sea Bream (A10). It tastes particularly good when it is steam baked using this method.

Prep time: 55 minutes

Active preparation time: 20 minutes

Cooking time: 35 minutes

Portions: 4

Ingredients:

4 sea bream fillets (à ca. 400 g)

40 ml olive oil (best quality Olive Oil you can stretch to)

Sea Salt

Pepper

30 g Unsalted butter

20 g Flour

4 tbsp white wine

375 ml stock

100 ml cream

1½ tbsp chopped parsley

Sugar

2 lemons

Utensils: Pastry brush, Miele multi-purpose tray, saucepan, whisk, knife, chopping board

Preparation:

  • Season the sea bream with the sea salt and pepper then brush with olive oil and place on the Miele multi-purpose tray.
  • Select the A10 “Sea bream” Automatic programme if using a Miele steam oven and put the fish in your pre heated oven. Water Volume: approx. 100 ml, level 2. Programme length: 25-35 minutes.
  • Gently heat the unsalted butter and add the flour. Gradually adding the stock and wine bring to the boil. Add your cream and herbs along with the sea salt, pepper and sugar to taste.
  • Then serve on wither pre heated plates or platters garnished with half a lemon. Serve the sauce separately to compliment.

Tip: Alternatively, if you are without a Miele steam oven you can steam bake the fish. Simply select the following oven settings:

Function: Moisture plus, number/type of bursts of steam: 1; temperature 190-200°C + preheating, water volume: approx. 100 ml, level: 2; 1. Burst of steam: 15 minutes after start of baking process, baking time: 25-35 minutes.

If you would like to discuss having Miele appliances for your existing or new kitchen, our helpful sales team based in Windsor, Berkshire are available to talk through with you if you would like to visit, alternatively you can call us on 01753 840004.

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