Roasted Sea Bream With Anchoiade
Need a gluten free, dairy free, paleolithic, and primal main course? Roasted Sea Bream With Anchoiade could be a great recipe to try. For $5.53 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 591 calories, 64g of protein, and 30g of fat each. If you have sea bream, anchovies, peppers, and a few other ingredients on hand, you can make it. 2 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 79%, this dish is good. If you like this recipe, take a look at these similar recipes: Roasted Sea Bream With Herbs, Sea Bream in Sea Salt with Salsa Verde, and Sea Bream Escabeche.
Ingredients
 sea bream (12 fillet) |
 garlic cloves (2) |
 olives (150 g) |
 anchovies (4) |
 olive oil (100 ml) |
 peppers (2) |
 sundried tomatoes (150 g) |
Steps
- 1 Preheat the oven to 190 degrees C/gas
- 2 Blend together the garlic, black olives, anchovies and olive oil.
- 3 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.
- 4 Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.
- 5 Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas
- 6 Line a baking sheet with baking paper.
- 7 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.