The gilt-head (sea) bream ( Sparus aurata) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It commonly reaches about 35 centimetres (1.15 ft) in length, but may reach 70 cm (2.3 ft) and weigh up to about 7.36 kilograms (16.2 lb). [2] Fresh gilt head bream (you can substitute sea bream, sea bass, or any other whole hearty fish) is simply prepared with lemon, herbs, white wine, and olive oil and baked in the oven. Delicious baked dorada Dorada (or Gilt Head Bream in English) is a very common fish here in Spain.
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The gilthead seabream, scientific name Sparus aurata is known in ancient times as Orata, and is still a fish of the Sparidi's bream family found in the Mediterranean and eastern coastal regions of Italy (in Spain when "Dorda") is in the North Atlantic Ocean. Gilt-head bream is a sea fish, which is very often used in Mediterranean cooking. I've read it's the best-tasting fish from the bream family. I really can't be the judge of that. However, I can tell you that orada, salmon and trout are the top three of my fish list. With a metallic sheen and a chunky profile the gilthead bream is an unmistakable fish that is caught by anglers and netters in Cornwall during the summer months and is highly prized. Sustainability Overview Gilthead bream (also known as gilthead seabream) are a southern species at the far north of their range in the English channel. Preheat your oven to 220 Celsius. Lay your fish on a cutting board or workstation. Into the cavity of the fish sprinkle 1 tablespoon of the seasoning mix. Then stuff it with the two sprigs of rosemary, the 5 cloves of split garlic, and two wedges of the lemon. Rub each side of the fish with the olive oil.
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Introduction: This high-valued species is the favored sea bream, prized in Mediterranean cuisine and highly regarded by European chefs. It gets the "gilt-head" name from the golden stripe between its eyes. The Romans reportedly called the bream "Aurata," the gilded one. THE GILT-HEAD BREAM: Season the inside of the fish with a pinch of sea salt. Place in the lemon slices and top with 1 tablespoon of garlic herb butter and then add few thyme sprigs. Grill the fish on the preheated grill (approx. 190°C) for about 20 minutes per side. NOTE: I have used a special steel fish holder for the grill, thanks. Preheat the wood fired oven to 250-300°c or your bbq to 200-250°c using your favourite wood or charcoal respectively. Lightly cover the base of you tray with olive oil and a salt. Dry the skin of the fish with kitchen roll and make a couple of deep slashes on one side. Place the fennel tops/slices inside the cavity of the fish and the bay and. The gilt-head bream is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It commonly reaches about 35 centimetres in length, but may reach 70 cm and weigh up to about 7.36 kilograms .
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Size The gilthead can reach weights of 7.5 kg. British Record Fish List UK Shore Record: 10lb 5oz 8dms / 4.692kgs UK Boat Record: 9lb 15oz 8dms / 4.521kgs European Line Class Record for this species Habitat Lives in shallow water, up to 30 metres, in small groups over soft ground. Gilt-head Bream is generally known by a name that refers to the golden markings on its head, such as 'Dorada' in Spanish and 'Orata' in Italian, while Bream's English name may come from the Old English 'breme', meaning fierce or energetic. Six Breams are commonly found in Australian waters. The most popular are:
wild bream, snapper or sea bass. 500g. cherry tomatoes. Bury a few fine slivers of garlic into the aubergines, and place them on the grill without oil. Do not be afraid of blackening the skin of. Gilt-head bream ( Sparus aurata) belongs to the Sparidae family. This is one of the noblest types of Mediterranean white-flesh fish. In ancient Greek cuisine, it was considered a true delicacy. For its magnificent appearance and the specific golden stripe on the forehead, ancient Romans gave it the prefix "aurata", meaning golden.
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Add the chickpeas, tomato puree and stock. Bring to boil and cook for 5 minutes. Add in the tomatoes, paprika and fresh herbs. Cover and keep on a low heat. Dry the skin of the Bream fillets, coat with plain flour on the skin side only. Heat 1 tbsp olive oil in a non-stick frying pan till hot. Lay Bream in the pan away from yourself, skin side. Baked Gilt-Head Bream is an excellent choice for special occasions, as it is elegant, visually captivating, and offers a delicate flavor profile that will impress your guests. Its golden, crispy skin and tender flesh make it a standout centerpiece for any celebratory meal.
