Sea Bream In A Herb Crust
Sea Bream In A Herb Crust

Sea Bream In A Herb Crust

Herbs are almost never excluded in Italy – whether included from the start or used to finish a dish, there will be a leaf on the plate. Here, they're used in abundance to transform a simple fish supper into a delicious midweek meal.

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Total Time
20 Minutes
60g of soft white bread
1 garlic clove
5 large sage leaves
1 small handful of mint leaves
1 small handful of flat-leaf parsley leaves
1 small handful of basil leaves
30g of Parmigiano Reggiano, finely grated
4 sea bream fillets
5 tbsp of extra-virgin olive oil
Step 1
Heat the oven to 180°C (350°F/ Gas 6) and line a baking tray with baking parchment.
Step 2
Put the bread, garlic and herbs (torn from their stalks) into a food processor and blitz to a fine sandy texture. Pour into a bowl and mix in the cheese with a fork.
Step 3
Lay the fish fillets skinside down on the lined baking tray. Sprinkle a little salt over the top of each fillet. Carefully pour the herby breadcrumbs over in a mound and finish with a drizzle of oil.
Step 4
Cook in the oven for around 15 minutes or until the fish is cooked through and feels firm to the touch.

Tip: Serve with mashed potato, Nonna’s Potatoes or the Roman Herb Salad from the book.

Recipes from Rome by Katie and Giancarlo Caldesi (Hardie Grant, £18.99), Photography © Helen Cathcart

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