Sea bream baked in parchment with ginger
Whole ginger sea bream baked in parchment, finished with soy sauce, sesame oil and spring onions.
Active time20 min
CookingNot specified
Total1 h
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Ingredients
- 25 g ginger
- 60 g spring onions
- 1200 g gutted and scaled sea bream
- 15 ml sesame oil
- 35 ml soy sauce
Preparation
Preheat the oven to 180 °C. Dry the gutted, scaled sea bream. Peel the ginger and cut into fine sticks. Wash and slice the spring onions. Lay the fish on a large sheet of baking parchment, top with ginger and seal into a parcel on a baking tray.
25 g ginger60 g spring onions1200 g gutted and scaled sea bream- oven
- baking parchment
- baking tray
- knife
Bake for 35 to 40 minutes, depending on thickness. Check for 63 °C in the thickest part without touching the bone and cook longer if necessary. Drizzle with soy sauce and sesame oil, add spring onions, then divide the flesh, removing the bones.
15 ml sesame oil35 ml soy sauce- oven
- kitchen thermometer
Allergens
- Fish
- Gluten
- Sesame
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration