Roasted Sea Bream (with Watercress Salad)
Autumn is the best season to enjoy sea bream, a Mediterranean fish that’s at its fattiest and most flavourful this time of year.
Before we could find sea bream in Canada, we’d make sure to visit Turkey in late autumn, just to savour the fish at its peak. As these fish migrate from the Black Sea to the Aegean, the markets of Istanbul come alive with freshly caught sea bream, offering a simple and affordable way to enjoy an omega-3-rich meal. With fishing restrictions lifted in the fall, this is the ideal time to explore the flavours of Turkish cuisine and prepare this delicious roasted sea bream.
Pair the juicy and tender sea bream with a fresh, peppery watercress salad—a perfect accompaniment to balance the richness of the fish. In Turkish cuisine, fish is typically served with tangy salads, along with fresh bread to soak up the delicious dressing. To elevate this meal, add a glass of rakı and a few classic mezes, turning a simple dinner into a humble feast!
Enjoy the flavours of the sea, the crisp autumn air, and the warmth of sharing a meal with loved ones. This recipe offers a taste of the best of mediterranean seafood at its peak season. Enjoy treasures of the sea!
ROASTED GILT-HEAD SEABREAM WITH WATERCRESS SALAD
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Ingredients
For the Fish:
3 medium-sized gilt-head seabreams
1 medium-sized onion
3 garlic cloves
1 lemon
6-8 bay leaves
6 watercress sprigs
2 tsp salt
1 tbsp olive oil
For the Watercress Salad:
1 bunch of watercress
Juice of 1 lemon
2-3 garlic cloves
1 tsp mustard
½ tsp salt
3 tbsp olive oil
Notes from the Kitchen
*To get that perfect crispy skin, broil the seabreams for an additional 2 minutes at the end.
Directions
PREPARATION
Prep the Aromatics:
Peel and wash the onion and garlic. Slice the onion into thin circles (about 3mm thick) and slice the garlic lengthwise.
Wash and slice the lemon into thin rounds, removing any seeds to avoid bitterness.
Prepare the Fish:
Clean the seabreams thoroughly, removing the entrails, and rinse well.
Make diagonal slits on both sides of each fish to help them cook evenly.
Salt the fish, both inside and out, and stuff the cavity with bay leaves, onion, garlic, lemon slices, and the watercress stems.
ROASTING THE FISH
Get Ready to Roast:
Preheat the oven to 400°F. Line a large oven tray with parchment paper and lay the prepared seabreams on the tray.
Coat the fish with olive oil.
Cook and Serve:
Roast the fish in the oven for 30-35 minutes*. Immediately transfer the seabreams to serving plates and pair them with the fresh watercress salad.
WATERCRESS SALAD
Prepare the Dressing:
Wash and squeeze the lemon to get fresh lemon juice.
In a small bowl, whisk together the lemon juice, mustard, salt, and olive oil until well combined.
Peel, wash, then crush the garlic cloves and stir them into the dressing.
Assemble the Salad:
Wash and roughly chop the watercress.
In a separate bowl, toss the watercress with the dressing 5 minutes before serving to keep the greens crisp.
SERVING
The simplicity of this dish lets the fresh ingredients shine. The roasted seabream, infused with the flavors of lemon, garlic, and bay leaves, pairs perfectly with the crisp watercress salad, drizzled with a zesty mustard dressing. Serve this meal hot for a light yet satisfying dining experience that brings the flavors of the Mediterranean to your table. Afiyet olsun!
