Zesty Baked Bream
Baked Bream with Zesty Lemon-Chilli-Ginger Sauce
This recipe celebrates the fresh flavors of bream, a popular fish in Zimbabwe, with a vibrant and aromatic sauce that perfectly complements its delicate taste. Baking the fish ensures it's tender and flaky, while the sauce adds a punch of flavor.
Equipment
- Equipment:
- Baking dish or oven-safe tray
- Small saucepan for the sauce
- Foil (optional, for covering during baking)
Ingredients
- 1 whole Bream Kariba Bream or similar, 800g - 1.2kg, scaled and gutted
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon thinly sliced (for stuffing the fish)
- A few sprigs of fresh parsley or coriander for stuffing the fish, optional
- For the Zesty Lemon-Chilli-Ginger Sauce:
- 2 tablespoons olive oil
- 4-5 cloves garlic minced
- 1-2 fresh red chillies like bird's eye chilies, deseeded and finely chopped (adjust to your spice preference)
- 1 inch fresh ginger grated or finely minced
- ¼ cup fresh lemon juice from about 1-2 lemons
- 2 tablespoons white vinegar apple cider vinegar also works well
- ¼ cup fresh parsley finely chopped
- 1 teaspoon sugar optional, to balance acidity
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Equipment:
- Baking dish or oven-safe tray
- Small saucepan for the sauce
- Foil optional, for covering during baking
Instructions
- Prepare the Bream:
- * Preheat your oven to 200°C (390°F).
- * Rinse the cleaned bream thoroughly under cold water, inside and out. Pat it dry very well with paper towels. This helps with crisping the skin slightly.
- * Make 2-3 shallow diagonal slits on both sides of the fish. This helps it cook evenly and allows the seasoning to penetrate.
- * Rub the fish all over, inside and out, with olive oil, salt, and black pepper.
- * Stuff the cavity of the fish with a few lemon slices and parsley/coriander sprigs if using.
- * Place the seasoned fish in a baking dish.
- Bake the Bream:
- * Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork at its thickest part. The cooking time will vary depending on the size of your fish. For a larger fish (over 1kg), it might take up to 30-35 minutes.
- * Optional: If the skin is browning too quickly, you can loosely tent the fish with foil for the last 10 minutes of baking.
- Prepare the Zesty Sauce while the Fish Bakes:
- * While the fish is baking, heat 2 tablespoons of olive oil in a small saucepan over medium heat.
- * Add the minced garlic, chopped chillies, and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- * Remove from heat and stir in the fresh lemon juice, white vinegar, chopped parsley, sugar (if using), salt, and black pepper.
- * Stir well to combine all the ingredients. Taste and adjust seasoning if needed – you might want more salt, a little more sugar to cut the acidity, or more chilli for extra heat.
- Serve:
- * Once the bream is cooked, carefully transfer it from the baking dish to a serving platter.
- * Generously pour the hot zesty lemon-chilli-ginger sauce all over the baked fish.
- * Garnish with extra fresh parsley or lemon wedges if desired.
- Serving Suggestions:
- This Baked Bream with Zesty Lemon-Chilli-Ginger Sauce pairs beautifully with:
Notes
Sadza: The traditional Zimbabwean staple, perfect for soaking up all the delicious sauce.
Rice: Steamed white rice or jollof rice would also be an excellent accompaniment.
Roasted Vegetables: Think roasted potatoes, sweet potatoes, or a medley of seasonal vegetables.
Steamed Greens: Such as covo, tsunga, or spinach.
Enjoy your delicious and flavorful baked bream!
Rice: Steamed white rice or jollof rice would also be an excellent accompaniment.
Roasted Vegetables: Think roasted potatoes, sweet potatoes, or a medley of seasonal vegetables.
Steamed Greens: Such as covo, tsunga, or spinach.
Enjoy your delicious and flavorful baked bream!
Baked Bream with Zesty Lemon-Chilli-Ginger Sauce
This recipe celebrates the fresh flavors of bream, a popular fish in Zimbabwe, with a vibrant and aromatic sauce that perfectly complements its delicate taste. Baking the fish ensures it’s tender and flaky, while the sauce adds a punch of flavor.
Equipment
- Equipment:
- Baking dish or oven-safe tray
- Small saucepan for the sauce
- Foil (optional, for covering during baking)
Ingredients
- 1 whole Bream Kariba Bream or similar, 800g – 1.2kg, scaled and gutted
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon thinly sliced (for stuffing the fish)
- A few sprigs of fresh parsley or coriander for stuffing the fish, optional
- For the Zesty Lemon-Chilli-Ginger Sauce:
- 2 tablespoons olive oil
- 4-5 cloves garlic minced
- 1-2 fresh red chillies like bird’s eye chilies, deseeded and finely chopped (adjust to your spice preference)
- 1 inch fresh ginger grated or finely minced
- ¼ cup fresh lemon juice from about 1-2 lemons
- 2 tablespoons white vinegar apple cider vinegar also works well
- ¼ cup fresh parsley finely chopped
- 1 teaspoon sugar optional, to balance acidity
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Equipment:
- Baking dish or oven-safe tray
- Small saucepan for the sauce
- Foil optional, for covering during baking
Instructions
- Prepare the Bream:
- * Preheat your oven to 200°C (390°F).
- * Rinse the cleaned bream thoroughly under cold water, inside and out. Pat it dry very well with paper towels. This helps with crisping the skin slightly.
- * Make 2-3 shallow diagonal slits on both sides of the fish. This helps it cook evenly and allows the seasoning to penetrate.
- * Rub the fish all over, inside and out, with olive oil, salt, and black pepper.
- * Stuff the cavity of the fish with a few lemon slices and parsley/coriander sprigs if using.
- * Place the seasoned fish in a baking dish.
- Bake the Bream:
- * Bake in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork at its thickest part. The cooking time will vary depending on the size of your fish. For a larger fish (over 1kg), it might take up to 30-35 minutes.
- * Optional: If the skin is browning too quickly, you can loosely tent the fish with foil for the last 10 minutes of baking.
- Prepare the Zesty Sauce while the Fish Bakes:
- * While the fish is baking, heat 2 tablespoons of olive oil in a small saucepan over medium heat.
- * Add the minced garlic, chopped chillies, and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- * Remove from heat and stir in the fresh lemon juice, white vinegar, chopped parsley, sugar (if using), salt, and black pepper.
- * Stir well to combine all the ingredients. Taste and adjust seasoning if needed – you might want more salt, a little more sugar to cut the acidity, or more chilli for extra heat.
- Serve:
- * Once the bream is cooked, carefully transfer it from the baking dish to a serving platter.
- * Generously pour the hot zesty lemon-chilli-ginger sauce all over the baked fish.
- * Garnish with extra fresh parsley or lemon wedges if desired.
- Serving Suggestions:
- This Baked Bream with Zesty Lemon-Chilli-Ginger Sauce pairs beautifully with:
Notes
Sadza: The traditional Zimbabwean staple, perfect for soaking up all the delicious sauce.
Rice: Steamed white rice or jollof rice would also be an excellent accompaniment.
Roasted Vegetables: Think roasted potatoes, sweet potatoes, or a medley of seasonal vegetables.
Steamed Greens: Such as covo, tsunga, or spinach.
Enjoy your delicious and flavorful baked bream!
Rice: Steamed white rice or jollof rice would also be an excellent accompaniment.
Roasted Vegetables: Think roasted potatoes, sweet potatoes, or a medley of seasonal vegetables.
Steamed Greens: Such as covo, tsunga, or spinach.
Enjoy your delicious and flavorful baked bream!