CHEF PETE’S COD RECIPE.
CHEF PETE’S SEA BREAM.
First of all, when you buy or prep your fish make sure it’s fresh, de-scaled and gutted, remove all fins and tail, some people prefer to “top and tail” the fish but that’s personal preference. So let’s get going, first, you need to pre-heat your oven to 190.c then give your bream a good wash under running cold water, then pat dry with kitchen towel, and place on a baking tray.
Score your fish three times down each side of the meat at a slight angle, this will help the meat take on the flavour of the spices and speed up cooking time, season your fish inside and out, then leave to one side whilst you prepare your spice mix, I like to use a pestle and mortar but you can just bung all the ingredients in a blender and blitz until combined if you prefer.
So then you need to drizzle some olive oil over your fish, both side and massage into the fish so it’s well coated, then you can coat both sides with your spice mix, and put it in the middle shelf of the oven for 20 minutes.
For the last 3-4 minutes, I crank up the heat to crisp up the skin! This is very important to me, but I love the skin! Whilst it’s cooking you can put together your sides, it works really well with, couscous, rice, salad, or spiced potatoes.
For the salsa just simply combine all the ingredients in a bowl, drizzle with olive oil , a squeeze of lemon juice and season well. Top your fish with this once plated, the combination of the spice and fruit really works well together! And that’s about it, told you it was easy.
I served mine with rice and peas and an apple coleslaw, works really well! Get involved people!……Pete the chef.