Description
Product Information
Frozen Red Bream Fish
Grilled Red Bream: Grilling is a popular method for cooking red bream. The fish is often marinated with herbs, spices, and olive oil before being grilled to perfection. Grilled red bream pairs well with lemon wedges and fresh herbs.
Baked or Roasted Red Bream: Baking or roasting red bream is a healthy and straightforward way to prepare it. The fish can be stuffed with herbs, citrus, and aromatics to enhance its flavor.
Pan-Fried Red Bream: Pan-frying is a quick and delicious way to prepare red bream. The fish fillets are coated with a breading or seasoned flour and fried until they have a crispy, golden crust.
| Typical Values | As Sold 100g Provides: |
|---|---|
| Calories | 94kcal |
| Protein | 21.2g |
| Fat | 0.8g |
| Carbohydrates | 0g |
| Fiber | 0g |
| Cholesterol | 50mg |
| Potassium | 318mg |
Here's how to prepare red bream fish:
Ingredients:
- Red bream fish fillets (fresh or thawed if frozen)
- Lemon wedges
- Fresh herbs (such as parsley, thyme, or dill)
- Olive oil
- Salt and pepper, to taste
- All-purpose flour (optional, for dredging)
- Butter (optional)
Instructions:
If your red bream fish fillets have skin, you can choose to leave it on or remove it, depending on your preference. If you leave the skin on, make a few shallow cuts on the skin side to prevent the fillets from curling during cooking. Pat the fillets dry with paper towels to remove excess moisture.
Season the red bream fillets with salt and pepper on both sides. You can also add a drizzle of olive oil for added moisture and flavor.
If you prefer a crispy coating, you can dredge the fillets in all-purpose flour before cooking. This step is optional but adds a nice texture to the fish.
Heat a skillet or frying pan over medium-high heat. Add a bit of olive oil and, if desired, a small amount of butter for added flavor. Allow the oil and butter to heat until they start to sizzle.
Place the red bream fillets in the hot pan, skin side down if the skin is on. Cook the fish for about 2-3 minutes on each side, depending on the thickness of the fillets. The fish is done when it turns opaque and easily flakes with a fork. If you used flour, the fillets should be golden brown and crispy.
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