Sea Bream with Saffron and Sherry Vinegar Recipe
Sea Bream with Saffron and Sherry Vinegar
Flavors of Spain
Total time: 30 to 60 minutes

Oven temperature: 200°C / 400°F
Prep. time: 15 minutes
Cooking time: 45 minutes

Difficulty: Easy
Chef's Note

Though dorado, or sea bream, from the Cantabrian and Galician coasts, is a bit expensive (and at Christmas time commands the price of gold), all of Spain allows itself to be tempted by this fine fish which will be grilled and served on a bed of thinly sliced potatoes and onion rings, garnished with the traditional persillade of parsley, garlic and saffron. Just before being served, it will be sauced with a mixture of Sherry and peppers. In the Basque country, a few cloves of garlic, thinly sliced and sautéed in oil, are added.

For 4 servings

- 1 Sea Bream, about 1.5 kg / 3 lb.
- 500 g / 18 oz. potatoes, peeled and sliced thinly
- 200 g / 7 oz. onion, thinly sliced
- Juice of 2 lemons
- 150 ml / 10 Tbsp. extra virgin olive oil
- 1 Tsp. coarse salt
- 3 cloves of garlic
- 4 threads of Saffron
- A big bunch of parsley
- 2 red chillies, julienned
  1. Preheat the oven to 200°C / 400°F 25 minutes before you wish to cook the fish. After cleaning the fish, sprinkle it with lemon juice, inside and out.
  2. Reduce the oven temperature to 180°C / 350°F.
  3. In a mortar, mash together the coarse salt, garlic cloves, saffron and parsley.
  4. Add 4 tbsp. olive oil and 3 tbsp. water. Mix well and set aside.
  5. Carefully oil the baking dish in which the fish will be cooked and served. Arrange the sliced potatoes and onion rings in the bottom and pour the mixture from the mortar over top.
  6. Cover tightly and let cook about 20 minutes.
  7. Place the dorado on top of the potatoes, drizzle it with 2 or 3 tbsp. of oil and place into a 200°C / 400°F oven for 15 to 20 minutes.

Finishing the dish

  1. Whisk the sherry vinegar together with some ground pepper and a few spoonfuls of the cooking liquid from the fish.
  2. Remove the dorado from the oven and garnish with a bunch of parsley. Drizzle with the vinegar mixture and a very fine julienne of lemon peel and the red chili peppers.
  3. Serve hot.

A dry wine 

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