- 45 minutes
- For 4 people
- € 4 / person
- 285kcal per 100g.
How to make Marseillaise gilded.
This preparation of gold to the “Marseillaise” I have seen in a cookbook that had at home, “History of Provence” Simone Martini recipes Villevieille.
It has given me a good idea to prepare one of the fish that I like the most, the sea bream , a baked fish with a very Mediterranean touch.
It’s about cooking the sea bream fillets in the oven, accompanied by some vegetables, black olives and the special touch of capers.
At home we always cook the fish normally in the oven with some vegetables, sometimes with papillote or salt. In this case I have decided on the simplest way, baked, with very little cooking, so that the fish is juicy.
I leave you with this simple recipe of French origin, which we liked a lot at home and we will surely repeat.
We can even alternate the ingredients, or change the fish: sea bass, bream, turbot, etc. any of them adapts to this style to the “Marseillaise” .
Preparation of sea bream in Marseillaise
- We are looking for a large baking dish, which will fit the 4 fillets, and we grease it lightly with extra virgin olive oil.
- We wash the vegetables. Chop the onion into a thin julienne, so that it will cook enough in the oven.
- We cut the tomatoes into thin slices. Chop the garlic well.
- We put the oven to preheat, 10 minutes at 200º C.
- We place an onion base in the source and evenly add the minced garlic.
- We salt to taste and water with a jet of extra virgin olive oil.
- We place the sliced tomato on it. We salt again and scatter dried oregano to our liking. Do not overdo it as it is a spice with an intense flavor.
Baking and final presentation of the sea bream
- Bake in the central tray, between 12-15 minutes, depending on the power of your oven. In this way we are cooking the vegetables before adding the fish.
- After time, we season the fish fillets. We place them on the vegetable bed, skin side down.
- We water the fish with the juice of half a lemon and pour the glass of wine into the fountain. The final touch is given by putting a few capers, and the black olives cut into slices.
- We introduce the source again and bake again, this time we will get 10 minutes.
- For the thickness of the fillets it will be enough, remaining at its optimum point. As with other foods, you will enjoy their flavor more if they are not overcooked.
We remove and serve directly at the table. I have not included any garnish since the original recipe did not have it.
One option is to fry (“half a point”) some “baker” potatoes , and add them to the base of the dish, before adding the vegetables.
You can see all the photos of the step by step in the next album.