Summary

Need a gluten free, dairy free, paleolithic, and primal main course? Roasted Sea Bream With Anchoiade could be a great recipe to try. For $5.53 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 591 calories, 64g of protein, and 30g of fat each. If you have sea bream, anchovies, peppers, and a few other ingredients on hand, you can make it. 2 people have tried and liked this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 79%, this dish is good. If you like this recipe, take a look at these similar recipes: Roasted Sea Bream With Herbs, Sea Bream in Sea Salt with Salsa Verde, and Sea Bream Escabeche.

Instructions

Preheat the oven to 190 degrees C/gas 5. Blend together the garlic, black olives, anchovies and olive oil. Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened. Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely. Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas 6. Line a baking sheet with baking paper. Lay 6 of the sea bream fillets, skin down on the baking sheet, spread each of them with the olive mixture, place the other 6 fillets on top, skin up, drizzle with the olive oil, bake for 8 minutes, serve immediately. I served mine with broken roasted potatoes.

Ingredients

• 1 sea bream fillets
• 2 garlic cloves
• 3 black olives in brine, pitted
• 4 anchovies in oil
• 5 anchovies in oil
• 6 olive oil
• 7 peppers, I used 1 red and 1 orange
• 8 sundried tomatoes, in oil, finely sliced

Directions

• 1 Preheat the oven to 190 degrees C/gas
• 2 Blend together the garlic, black olives, anchovies and olive oil.
• 3 Cut the peppers into large flat pieces, lay skin up on a baking sheet and bake in the oven for about 10 minutes or until the skin is blistering and blackened.
• 4 Remove from the oven and leave to cool. Once cool, carefully remove the skin and then slice finely.
• 5 Add the peppers and sundried tomatoes to the olive and anchovy mix, combine well. Increase the oven temperature to 200 degrees C/gas
• 6 Line a baking sheet with baking paper.