Ramadan Oven-Grilled Sea Bream by @lesgourmandisesdeloubna

37 min

4 servings

🐟

1 kg

Sea bream

🧅

3

Spring onions

🧅

0.5

Red onion

🍅

180 g

Tomato

🧄

1 clove

Garlic

🌿

15 ml

Fresh dill

🍅

15 ml

Tomato paste

🌶️

2.5 ml

Paprika

🫙

2.5 ml

Ground coriander

⚫

1.3 ml

Black pepper

🧂

2.5 ml

Salt

🍋

30 ml

Lime juice

🫒

30 ml

Olive oil

  1. Preheat

    Preheat the oven to 220°C / 425°F.

  2. Place
    • spring onion
    • red onion
    • tomato

    Place the spring onion, red onion, tomato, garlic, and fresh dill in the mixing bowl.

  3. Add
    • tomato paste
    • paprika
    • ground coriander

    Add the tomato paste, paprika, ground coriander, black pepper, and salt to the bowl.

  4. Pour
    • lime juice
    • olive oil

    Pour in the lime juice and olive oil, then mix the topping thoroughly.

  5. Place
    • sea bream

    Place the butterflied sea bream in the baking dish.

  6. Spread
    • sea bream
    • spring onion
    • red onion

    Spread all of the tomato and herb topping evenly over the sea bream.

  7. Bake
    • sea bream

    Bake the fish at 220°C / 425°F for 20 minutes, until the flesh flakes easily.

  8. Serve
    • sea bream
    • lime juice

    Serve the grilled sea bream hot with its cooking juices and an optional extra squeeze of lime juice.

Ramadan Oven-Grilled Sea Bream by @lesgourmandisesdeloubna

37 min

4 servings

🐟

1 kg

Sea bream

🧅

3

Spring onions

🧅

0.5

Red onion

🍅

180 g

Tomato

🧄

1 clove

Garlic

🌿

15 ml

Fresh dill

🍅

15 ml

Tomato paste

🌶️

2.5 ml

Paprika

🫙

2.5 ml

Ground coriander

⚫

1.3 ml

Black pepper

🧂

2.5 ml

Salt

🍋

30 ml

Lime juice

🫒

30 ml

Olive oil

Preparation Steps

  1. Step 1/8

    Preheat the oven to 220°C / 425°F.

  2. Step 2/8

    Place the spring onion, red onion, tomato, garlic, and fresh dill in the mixing bowl.

    🧅spring onion
    🧅red onion
    🍅tomato
    🧄garlic
    🌿fresh dill
    🥣mixing bowl
    🔪chef's knife
    🪵cutting board

  3. Step 3/8

    Add the tomato paste, paprika, ground coriander, black pepper, and salt to the bowl.

    🍅tomato paste
    🌶️paprika
    🫙ground coriander
    ⚫black pepper
    🧂salt
    🥣mixing bowl
    🥄spoon

  4. Step 4/8

    Pour in the lime juice and olive oil, then mix the topping thoroughly.

    🍋lime juice
    🫒olive oil
    🥣mixing bowl
    🥄spoon

  5. Step 5/8

    Place the butterflied sea bream in the baking dish.

    🐟sea bream
    🍳baking dish

  6. Step 6/8

    Spread all of the tomato and herb topping evenly over the sea bream.

    🐟sea bream
    🧅spring onion
    🧅red onion
    🍅tomato
    🧄garlic
    🌿fresh dill
    🍅tomato paste
    🌶️paprika
    🫙ground coriander
    ⚫black pepper
    🧂salt
    🍋lime juice
    🫒olive oil
    🍳baking dish
    🥄spoon

  7. Step 7/8

    Bake the fish at 220°C / 425°F for 20 minutes, until the flesh flakes easily.

    🐟sea bream
    🍳baking dish

  8. Step 8/8

    Serve the grilled sea bream hot with its cooking juices and an optional extra squeeze of lime juice.

    🐟sea bream
    🍋lime juice
    🍳baking dish
    🥄spoon

Composition

Ingredients

Types

Fish, Vegetables, Herbs, Condiments, Spices, Seasonings, Fruits, Oils

Ingredients

Sea bream, Spring onions, Red onion, Tomato, Garlic, Fresh dill, Tomato paste, Paprika, Ground coriander, Black pepper, Salt, Lime juice, Olive oil

Notes

Sea bream (butterflied), Red onion (thinly sliced), Tomato (diced), Garlic (crushed or finely chopped), Lime juice (juice of one lime), Olive oil (a generous drizzle)

Allergens

fish

Dietetics

Dietary regimen

gluten-free, dairy-free, pescatarian, low-carbohydrate

Calories

275 kcal

Macro nutrients

Protein: 32g, Fat: 13g, Carbohydrates: 6g, Fiber: 1.5g

Nutritional Information

Minerals

Potassium: 670mg, Phosphorus: 260mg, Selenium: 42mcg, Sodium: 350mg

Vitamins

Vitamin D: 7mcg, Vitamin B12: 4.5mcg, Vitamin C: 13mg, Vitamin A: 95mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

22 minutes

Overall

37 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, baking dish, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Iftar, Dinner

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Moroccan, North African

Geographic

to inform

Various

Aspect

Texture

Juicy, Tender, Flaky

Flavors

Savory, Tangy, Herbal, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave fish in a warm room), fridge : 2 days (Cool within 120 min,Store in an airtight container at 4°C / 40°F or below), freezer : 2 months (Cool completely before freezing,Store in an airtight freezer-safe container)