6 Best Rated
Dishes with Sea Bream

Dorada a la parrilla is an Argentine fish dish that consists of grilled dorado fish coated with a sauce consisting of white wine, chopped aromatic herbs, oil, salt, and ground black pepper. The process of grilling the fish on a parrilla provides the fish meat with a unique flavor and a nice texture. Once cooked through, the fish is served immediately.Expand

Baliq levengi is a traditional fish dish originating from Azerbaijan. The dish is usually made with a combination of fish, onions, walnuts, dried fruit such as raisins, butter, salt, and pepper. First, the fish is rubbed with salt and the cavity is stuffed with a mixture of ground walnuts, grated onions, raisins, butter, salt, and pepper. The cavity is sewn shut or skewered to keep it intact, and the fish is then baked in the oven until fully cooked. Once done, baliq levengi is presented on a platter and it’s often garnished with pomegranate seeds and onions rings. It’s recommended to serve the dish with rice pilaf on the side.Expand

Tai zuke don is a traditional dish originating from Japan. The dish is usually made with a combination of sea bream fillets, rice, egg yolks, and chives. The sea bream is thinly sliced and marinated in a mixture of soy sauce, mirin, sesame seeds, and onions. The rice is served in large bowls and topped with the sea bream fillets and the onions from the marinade. Some of the marinade is spooned over the rice, and egg yolk is placed in the center, and the dish is finally garnished with chopped chives before serving.Expand

Dahomey fish stew is a Beninese dish consisting of fillets taken from firm, low-fat fish that are rolled in flour and fried in oil until golden brown. They are then combined with cooked onions and tomatoes and left to simmer until the dish is served, preferably with rice. The dish is named after Dahomey, which is how Benin was known in the early 1970s, when the first recipe for this stew was published.Expand

Besugo a la madrileña is a traditional fish dish originating from Madrid. It's usually made with a combination of sea bream, garlic, potatoes, scallions, breadcrumbs, parsley, lemon, olive oil, and red or white wine. The sea bream is drizzled with olive oil and seasoned with salt and pepper, then baked in the oven. The garlic, parsley, scallions, and breadcrumbs are sautéed and mixed with wine and lemon juice. The fish is covered with the sautéed ingredients, and the dish is then served with fried potatoes on the side. This dish is especially popular in winter and around Christmas, and some restaurants prepare it with a base of prawns or other seafood. Expand

Orata alla pugliese is a traditional fish dish originating from Puglia. The dish is made with a combination of bream, potatoes, garlic, pecorino, olive oil, parsley, salt, and pepper. The potatoes are sliced and left to soak in cold water. The fish is coated with oil, seasoned with salt and pepper, and stuffed with garlic and parsley. The potato slices are drained and placed into a baking dish with more oil, parsley, and garlic. The mixture is seasoned with salt and pepper, topped with grated pecorino, and the fish is placed on top of the potatoes before the dish is baked until the potatoes are tender and the fish is fully cooked. Once done, orata alla pugliese is served piping hot. If desired, any large and thick fish can be used instead of bream.Expand