Roasted Sea Bream With Anchoiade
Need a gluten free, dairy free, paleolithic, and primal main course? Roasted Sea Bream With Anchoiade could be a great recipe to try. For $5.53 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 591 calories, 64g of protein, and
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 12 fillet sea bream
- 2 garlic cloves
- 150 grams olives
- 4 anchovies
- 100 milliliters olive oil
- 2 peppers
- 150 grams sundried tomatoes
Instructions
- 1
Preheat the oven to 190 degrees C/gas
- 2
Blend together the garlic, black olives, anchovies and olive oil.
- 3
Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened.
- 4
Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.
- 5
Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas
- 6
Line a baking sheet with baking paper.
- 7
Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.