Red Bream
Baked Spatchcock Bream with Tomato Sauce
Such an amazing fish dishs that is so juicy and tender its like a pizza and a fish had a pizza
Ingredients
- 1 large bream approximately 1-1.5kg, cleaned and spatchcocked
- Salt to taste
- For the Pizza-Style Tomato Sauce:
- 800 g canned crushed tomatoes
- 4 cloves garlic minced
- 15 ml 1 tablespoon dried basil
- 5 ml 1 teaspoon dried oregano
- 30 ml olive oil
- Salt and freshly ground black pepper to taste
- Optional: a pinch of sugar to balance acidity
- Optional toppings like a pizza:
- Sliced mozzarella cheese
- Sliced olives
- Sliced bell peppers
- Fresh basil leaves
Instructions
- In a medium saucepan, heat the olive oil over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the crushed tomatoes.
- Add the dried basil, oregano, salt, pepper, and optional sugar.
- Bring to a simmer, then reduce heat to low and cook for about 20-30 minutes, stirring occasionally, until the sauce has thickened slightly.
- Prepare the Bream:
- Preheat your oven to 160°C (320°F).
- Rinse the spatchcocked bream and pat it dry with paper towels.
- Season the bream generously with salt, both inside and out.
- Place the bream, skin-side down, in a large baking dish.
- Assemble and Bake:
- Pour the prepared tomato sauce evenly over the bream, ensuring it is well coated.
- Optional: add your desired pizza toppings, such as sliced mozzarella, olives, and bell peppers, over the sauce.
- Bake the bream for approximately 30-45 minutes, or until the fish is cooked through and the flesh flakes easily with a fork. The cooking time will vary depending on the size and thickness of the bream.
- If using mozzarella, ensure it has melted and browned slightly.
- Garnish and Serve:
- Remove the baked bream from the oven and let it rest for a few minutes.
- Garnish with fresh basil leaves, if desired.
- Serve immediately.
Notes
For a spicier sauce, add a pinch of red pepper flakes to the tomato sauce.
You can use fresh basil and oregano instead of dried herbs.
Adjust the cooking time based on the size of your fish.
Serve with a side of crusty bread, rice, or roasted vegetables.
If you do not want to use tinned tomato, fresh tomatoes can be used. Just cook them longer to reduce the liquid.
If you like a more intense garlic flavour, add more garlic.
You can use fresh basil and oregano instead of dried herbs.
Adjust the cooking time based on the size of your fish.
Serve with a side of crusty bread, rice, or roasted vegetables.
If you do not want to use tinned tomato, fresh tomatoes can be used. Just cook them longer to reduce the liquid.
If you like a more intense garlic flavour, add more garlic.
Baked Spatchcock Bream with Tomato Sauce
Such an amazing fish dishs that is so juicy and tender its like a pizza and a fish had a pizza
Ingredients
- 1 large bream approximately 1-1.5kg, cleaned and spatchcocked
- Salt to taste
- For the Pizza-Style Tomato Sauce:
- 800 g canned crushed tomatoes
- 4 cloves garlic minced
- 15 ml 1 tablespoon dried basil
- 5 ml 1 teaspoon dried oregano
- 30 ml olive oil
- Salt and freshly ground black pepper to taste
- Optional: a pinch of sugar to balance acidity
- Optional toppings like a pizza:
- Sliced mozzarella cheese
- Sliced olives
- Sliced bell peppers
- Fresh basil leaves
Instructions
- In a medium saucepan, heat the olive oil over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the crushed tomatoes.
- Add the dried basil, oregano, salt, pepper, and optional sugar.
- Bring to a simmer, then reduce heat to low and cook for about 20-30 minutes, stirring occasionally, until the sauce has thickened slightly.
- Prepare the Bream:
- Preheat your oven to 160°C (320°F).
- Rinse the spatchcocked bream and pat it dry with paper towels.
- Season the bream generously with salt, both inside and out.
- Place the bream, skin-side down, in a large baking dish.
- Assemble and Bake:
- Pour the prepared tomato sauce evenly over the bream, ensuring it is well coated.
- Optional: add your desired pizza toppings, such as sliced mozzarella, olives, and bell peppers, over the sauce.
- Bake the bream for approximately 30-45 minutes, or until the fish is cooked through and the flesh flakes easily with a fork. The cooking time will vary depending on the size and thickness of the bream.
- If using mozzarella, ensure it has melted and browned slightly.
- Garnish and Serve:
- Remove the baked bream from the oven and let it rest for a few minutes.
- Garnish with fresh basil leaves, if desired.
- Serve immediately.
Notes
For a spicier sauce, add a pinch of red pepper flakes to the tomato sauce.
You can use fresh basil and oregano instead of dried herbs.
Adjust the cooking time based on the size of your fish.
Serve with a side of crusty bread, rice, or roasted vegetables.
If you do not want to use tinned tomato, fresh tomatoes can be used. Just cook them longer to reduce the liquid.
If you like a more intense garlic flavour, add more garlic.
You can use fresh basil and oregano instead of dried herbs.
Adjust the cooking time based on the size of your fish.
Serve with a side of crusty bread, rice, or roasted vegetables.
If you do not want to use tinned tomato, fresh tomatoes can be used. Just cook them longer to reduce the liquid.
If you like a more intense garlic flavour, add more garlic.