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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins. | 2. Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large). | 3. Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves. | 4. Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time. | 5. Preheat oven (390 F, 200 C). | 6. Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste. | 7. Turn fish over in flour. It should only be slightly covered with flour. | 8. In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown. | 9. Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish. | 10. Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce. | 11. Remove fish carefully from dish and place it on a serving plate. | 12. Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste. | 13. Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly. | 14. NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required. | 15. NOTE: Use a dry white wine and serve the wine with the fish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sea bream	1			403.4676	0.0	89.7602	2.2667
bay leaf	1			-	-	-	-
clove	2	cloves		-	-	-	-
black peppercorn	5 -10			403.4676	0.0	89.7602	2.2667
sage leaf	5			403.4676	0.0	89.7602	2.2667
thyme	8	sprigs		-	-	-	-
marjoram	8	sprigs		-	-	-	-
flat leaf parsley	1/2	bunch		403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
white wine	1/8 - 1/4	cup		-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
lemon juice				-	-	-	-
olive oil				-	-	-	-
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.