Sea bream with salmoriglio sauce

Sea bream with salmoriglio sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 sea bream fillets, each about 170–200 g
1 tablespoon olive oil
salt
freshly ground black pepper

For the salmoriglio sauce

Quantity Ingredient
1/2 shallot
2 garlic cloves
bunch flat-leaf parsley
small bunch oregano
100ml extra virgin olive oil
1 lemon

Method

  1. To make the sauce, peel and finely dice the shallot and peel and crush the garlic. Finely chop enough parsley leaves to give you 2–3 tablespoons and enough oregano to give you 1½–2 tablespoons. Heat the grill to its highest setting.
  2. Heat the extra virgin olive oil in a small saucepan over a low heat, add the shallot and sweat gently until soft, 5–10 minutes. Add the garlic and warm through for 1 minute. Meanwhile, juice the lemon.
  3. Remove the pan from the heat and add the chopped herbs with salt, pepper and lemon juice to taste, saving a little lemon juice for the fish.
  4. Lightly brush the sea bream fillets with the 1 tablespoon olive oil and place on an oiled baking sheet, skin side up. Season the fillets with salt and a little lemon juice and grill for 4–5 minutes, depending on thickness. The heat generated from the baking sheet should be enough to cook the underside.
  5. Once the fish is cooked, or opaque with a crisp skin, transfer to a plate and spoon over a little of the sauce to serve.

Note

  • While not traditional, the shallot here adds a sweetness to the sauce to balance the pungency of the oregano.

    Like salsa verde, salmoriglio and sauce vierge are olive oil based sauces. All 3 sauces are good served with any poached, steamed, baked or grilled white fish.
Tags:
Leiths School of food and wine
cookery course
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