From Paolobertoncin's kitchen in Italy.

Originally published on Cookpad Italy as Bruschetta di orata, with US measurements.

Sea Bream Bruschetta

Name: Sea Bream Bruschetta
Ingredients: 4 slices rustic bread, suitable for bruschetta; 1 sea bream, previously frozen for safety; 1 garlic clove; 1 bunch fresh parsley; 1 bunch wild fennel fronds; A few sprigs fresh thyme; Extra virgin olive oil; Salt, to taste; Juice of 1/2 lemon

Paolobertoncin @cookpaolo

Trieste (Barcola)

This also turns out great with sea bass or perch.

Paolobertoncin @cookpaolo

Trieste (Barcola)

This also turns out great with sea bass or perch.

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Ingredients

4 slicesrustic bread, suitable for bruschetta
1sea bream, previously frozen for safety
1garlic clove
1 bunchfresh parsley
1 bunchwild fennel fronds
A fewsprigs fresh thyme
Extra virgin olive oil
Salt, to taste
Juice of 1/2 lemon

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Steps

1

Fillet the sea bream as you would for carpaccio and slice it thinly. Add the chopped herbs and marinate in the refrigerator for at least 30 minutes (2 hours is better), covered with plastic wrap. Add the lemon juice and marinate for another 30 minutes.
2

Drizzle extra virgin olive oil over the bread slices and toast them in a skillet or on a grill, turning once.
3

Add the marinated fish to the bread and press it down firmly.
4

When the bottom of the bread is nicely browned, flip the bruschetta and cook the fish for a couple of minutes.
5

Serve piping hot.

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Cooksnaps

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Paolobertoncin @cookpaolo

Published in the US on June 13, 2025 10:49

Trieste (Barcola)

Biologo microscopia elettronica TEM bricolage vela alpinismo cucinaIn cucina cerco di provare ogni giorno nuove ricette e sapori a patto che siano semplici e veloci il mio intento è#dalsupermercatoallatavolain15minutiSolo nei WE provo qualche ricetta poco più complessa