Best 2 Sea Bream With Artichokes And Caper Dressing Recipes

For those seeking a delightful and flavorful culinary experience, look no further than the harmonious blend of sea bream, artichokes, and caper dressing. This tantalizing dish offers a burst of vibrant flavors, textures, and aromas that will tantalize your taste buds. The delicate white flesh of sea bream pairs perfectly with the earthy and subtly bitter notes of artichokes, while the tangy caper dressing adds a touch of sharpness and acidity. Prepare to embark on a culinary voyage with this exquisite recipe that showcases the beauty and versatility of these ingredients. Let your kitchen become a symphony of flavors as you create this delightful dish, sure to leave a lasting impression on your palate and satisfy even the most discerning foodie.

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SEA BREAM WITH ARTICHOKES AND CAPER DRESSING

Sea Bream with Artichokes and Caper Dressing image

Categories Fish Onion Potato Sauté Rosemary Artichoke White Wine Thyme Capers Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 22

Ingredients

Artichokes
3 1/3 cups low-salt chicken broth
1 onion, sliced
3/4 cup dry white wine
2 tablespoons fresh lemon juice
3 fresh thyme sprigs
2 large garlic cloves, crushed
1 fresh rosemary sprig
4 whole artichokes
Dressing
5 tablespoons olive oil
5 tablespoons balsamic vinegar
1 teaspoon grated lemon peel
2 tablespoons drained capers
Potatoes
2 pounds russet potatoes, peeled, cut into 1-inch cubes
3 tablespoons butter
3 tablespoons extra-virgin olive oil
Fish
4 5- to 6-ounce sea bream, striped bass, or whitefish fillets
3 tablespoons butter
3 tablespoons olive oil

Steps:

For artichokes:
Combine first 7 ingredients in heavy large saucepan. Working with 1 artichoke at a time, cut off stems and remove all leaves. Scrape out chokes, trim edges of hearts, and add to saucepan; sprinkle with salt and pepper. Bring to boil over medium-high heat. Cover pan and simmer until hearts are tender, about 35 minutes. Using slotted spoon, transfer hearts to plate. Cut hearts into 1/3-inch-thick slices. (Can be made 1 day ahead. Cover and chill.)
For dressing:
Whisk oil, vinegar, and lemon peel in small bowl to blend; whisk in capers. Season dressing with salt and pepper.
For potatoes:
Cook potatoes in large saucepan of boiling salted water until just tender, about 15 minutes. Drain potatoes; return to same pan. Add butter and oil; mash until smooth. Season potatoes with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
For fish:
Sprinkle fish with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add artichoke slices to skillet. Sauté until heated through, about 5 minutes. Remove from heat. Using slotted spoon, arrange artichokes in center of each of 4 plates; reserve skillet. Spoon 3/4 of warm potatoes atop artichokes on each plate; tent with foil to keep warm.
Return reserved skillet with butter mixture to medium-high heat. Add fish and sauté until just opaque in center, about 4 minutes per side. Arrange fish atop potatoes on each plate. Spoon dressing over fish and serve.

BAKED SEA BASS WITH LEMON CAPER DRESSING

Baked sea bass with lemon caper dressing image

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 7

Ingredients

4 x 100g/4oz sea bass fillets
olive oil, for brushing
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Steps:

To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium

Tips:

Choose the freshest ingredients possible. This will make all the difference in the flavor of your dish.
Don't be afraid to experiment with different cooking methods. Searing, roasting, grilling, and steaming are all great ways to cook sea bream.
Be careful not to overcook the fish. Sea bream is a delicate fish that can easily become dry if it is overcooked.
Serve the fish immediately after it is cooked. This will ensure that it is at its best.

Conclusion:

Sea bream is a delicious and versatile fish that can be cooked in a variety of ways. With its mild flavor and flaky texture, it is a great choice for a light and healthy meal. Whether you are grilling, roasting, or steaming sea bream, be sure to use fresh ingredients and cook it carefully to ensure that it is moist and flavorful.