The bronze bream closely resembles the Pandora, but is slightly drier, and therefore not as well suited to the grill unless it is previously marinated for a couple of hours in a mixture of olive oil and chopped herbs, for example rosemary and sage.
Want to do something else?
Paganello al Pomodoro, Bronze Bream in Tomato Sauce
Fish and tomato work very well together, and there are therefore a great many variations on the theme. To serve 4 you'll need:
2 bronze breams weighing about a pound (500 g) each, cleaned and scaled
1 1/3 pounds ripe plum tomatoes, blanched, peeled, seeded, drained and cut into strips
3 garlic cloves
A small bunch of parsley, chopped
Dried oregano
Several mint leaves
The juice of half a lemon
1 tablespoon breadcrumbs
Salt and pepper to taste
Preheat your oven to 400 F (200 C).
Wash and pat dry the fish. Insert into their cavities a little minced parsley, a pinch of dried oregano, and half an unpeeled garlic clove. Lightly oil a roasting pan, dust it with salt, and lay the fish on their sides in it.
Peel the remaining cloves of garlic, coarsely chop them, and combine them with the remainder of the chopped parsley, oregano to taste, and the breadcrumbs. Salt the fish, sprinkle the herb mixture over them, and season with a drizzle of olive oil.
Arrange the tomato strips over the fish too, season them to taste with salt, pepper, and a light drizzle of olive oil, and roast the fish for about 20 minutes.
Upon removing them from the oven, sprinkle them with the lemon juice and serve at once.
How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes
Want to do something else?
Paganello al Pomodoro, Bronze Bream in Tomato Sauce
Fish and tomato work very well together, and there are therefore a great many variations on the theme. To serve 4 you'll need:
2 bronze breams weighing about a pound (500 g) each, cleaned and scaled
1 1/3 pounds ripe plum tomatoes, blanched, peeled, seeded, drained and cut into strips
3 garlic cloves
A small bunch of parsley, chopped
Dried oregano
Several mint leaves
The juice of half a lemon
1 tablespoon breadcrumbs
Salt and pepper to taste
Preheat your oven to 400 F (200 C).
Wash and pat dry the fish. Insert into their cavities a little minced parsley, a pinch of dried oregano, and half an unpeeled garlic clove. Lightly oil a roasting pan, dust it with salt, and lay the fish on their sides in it.
Peel the remaining cloves of garlic, coarsely chop them, and combine them with the remainder of the chopped parsley, oregano to taste, and the breadcrumbs. Salt the fish, sprinkle the herb mixture over them, and season with a drizzle of olive oil.
Arrange the tomato strips over the fish too, season them to taste with salt, pepper, and a light drizzle of olive oil, and roast the fish for about 20 minutes.
Upon removing them from the oven, sprinkle them with the lemon juice and serve at once.
How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes