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Sea Bream with Cheese and Oil

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INGREDIENTS

  • 2 sea bream fillets (if you can't get sea bream, then sea bass is a good alternative) 

  • ​112g Parmesan cheese 

  • 20ml extra-virgin olive oil 

  • 1/2 tsp salt 

  • 1/2 tsp ground cumin

METHOD

  1. Preheat oven to 220 degrees 

  2. Line a baking tray with greaseproof paper and place the fish on the tray 

  3. Roughly chop the parmesan into chunks and put into a food processor 

  4. Add in the olive oil 

  5. Blitz for a few minutes, until a paste is formed 

  6. Gently spread the paste over the side of the fish facing upwards 

  7. Repeat on the other side

  8. Cook fish in the oven for 10 minutes, before turning them over and repeating 

  9. Whilst that's cooking, mix together the salt and cumin 

  10. Take the fish out of the oven and sprinkle with the seasoning blend 

  11. Enjoy!

In my kitchen...

My Review

overall rating - 

This recipe was interesting to say the least! Out of all the recipes I have tested out, unfortunately, this was my least favourite. 

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The original recipe called for a whole sea bream that you needed to fillet and descale. Admittedly, I didn't have a whole sea bream to hand (and if I had, I'm not sure I would have been brave enough to attempt that), so a prepackaged fillet had to do! I tweaked the measurements to suit a singular fillet, but I think it was still a little too much. Unfortunately, I didn't discover this until I put it in the oven. The fat from the parmesan and the addition of more oil made it very greasy. 

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After mopping up as much oil as I could, I let the fish cool a little so the parmesan crust could harden a little, and I tasted it. Surprisingly, it tasted nice! Not my favourite fish recipe, but it was nowhere near as bad as I originally imagined. However, the greasiness was a let-down down hence why I've given this three stars. 

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Contrary to my last post, I think my MasterChef career is on hold indefinitely after this...

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