Sea bream in crust is a delicious fish main course that combines delicate flavors and crunchiness. Fresh sea bream is flavored with bay leaves and baked, then wrapped in a crispy layer of breadcrumbs and puff pastry. Served with shrimp and ripe tomatoes, this recipe will offer an explosion of taste and pleasant contrasts of textures.
Open the sea bream ventrally, scale it, gut it, clean it, and carefully debone it
In a bowl, prepare a stuffing by mixing the breadcrumbs with the peeled shrimp, diced tomatoes (after removing the skin and seeds), and a few knobs of butter
Add salt and pepper
Stuff the fish, close it by sewing it with a needle and white thread, and place it in an oiled baking dish on bay leaves
Bake at 180 degrees for 30 minutes
Moisten with white wine, complete the cooking for another 5 minutes, and let it cool
Roll out the puff pastry enough to wrap the fish, place the cold sea bream on it, reduce the cooking juices on the stove, pour it over the fish, and wrap everything in the pastry
Brush with beaten egg and bake at 200 degrees for 10 minutes
Serve in slices, preferably with hollandaise sauce extended with fish stock and Cognac
Oven
Pan
Italia
| Energy (kcal) | 210.17 |
| Carbohydrates (g) | 10.74 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 12.73 |
| of which Saturates (g) | 5.06 |
| Protein (g) | 12.59 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.16 |
