Wednesday, October 5, 2011
Roasted Sea Bream with Cherry Tomatoes (Orata al forno con pomodorini)
2 medium Sea Breams
12 Cherry tomatoes
3 Tbs Extra Virgin Olive Oil
1 small bunch of Parsley
4 Garlic Cloves
1 cup of dry white wine
1 very small bunch of Thyme
Grey Unrifined Sea Salt to taste
Pepper to taste
Scale and clean the sea breams. Cut the cherry tomatoes in halfs, fine cut the parsley.
Cover a baking tray with a piece of baking paper. Oil it. Place the breams on the oiled paper, add the tomatoes and 2 galic cloves cut in quarters.
Fill each bream with 1 garlic clove, some parsley, the thyme, a piece of tomato, a pinch of salt and pepper.
Sprinkle the breams with parsley, pour the olive oil, add salt and pepper to tatse. Place in the oven 180°C for 10 minutes. After 10 minutes take the tray out and pour the white wine on the breams . Place the tray back in the oven for 20 to 30 minutes.
When you can easily pull out the breams caudal fin (see photo) your fish is ready!
Place each bream in a serving plate, add the tomatoes and the sauce from the cooking tray. Buon Appetito!