Roasted Seabream (Pagaro) With Pepper Bell Sauce

Seabream is our “Pagaro,” remember the most important thing about fish is the freshness of the fish you get!

We are going to prepare a special “pepper bell sauce” for the fish and to delight your palate.

 

 

 

 

Ingredients: (three persons)

three fresh Seabream

half kilo (one pound) of pepper bells

two garlic cloves

half glass of white wine

60 grams (2 ounces) of capers (under salt)

a quarter of glass of extra virgin olive oil

 

 

 

 

 

 

Start slicing the pepper bells small, put in the bottom of an oven pan with some extra virgin olive oil.

 

 

 

 

 

 

 

 

 

 

 

Chop the garlic and put with the pepper bells.

 

 

 

 

 

 

 

 

 

 

 

 

Put a small pinch of marine salt inside each fish belly.

Refer to the category “Preparations Cleaning Fish” for further instruction.

 

 

 

 

 

 

 

 

 

 

 

Chop the capers small, do not clean from the salt. If you instead use capers under vinegar you have to salt both sides of each fish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the capers on both sides of each fish, set them  inside the oven-pan, just on top of the pepper bells.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread a little bit of extra virgin olive oil on top of each fish.

 

 

 

 

 

 

 

 

 

 

 

 

Put in the oven and check: after 30 minutes if the temperature is 250 Celsius (480 Fahrenheit) after 20 minutes at 400 Celsius (750 Fahrenheit.

How to check if the fish is cooked? please refer to category: “Preparations”.

 

 

 

 

 

 

 

 

 

As is almost ready, spread one-quarter of glass of white wine on top, then turn each fish upside down and spread the remaining white wine on them, put back in the oven for 2-3 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

When the fish is ready set in plates and prepare a pepper bell sauce using the remaining in the oven pan.

 

 

 

 

 

 

 

 

 

 

 

Put 100 grams (3.5 ounces) of cream in to the food-processor (blender).

 

 

 

 

 

 

 

 

 

 

 

 

Add small quantity (no more than two spoons) of the liquid remained in the bottom of the oven pan and the roasted pepper bells: process it to obtain a tasty sauce.

 

 

 

 

 

 

 

 

 

 

 

 

Serve along the fish.

To clean the cooked fish please refer to category “preparations”.

Buon appetito!!!

 

 

 

 

 

 

 

 

 

 

 

 

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