Hey there fellow food enthusiasts,
Ever find yourself craving something that tickles your taste buds with a splash of zest and a generous helping of homely comfort? Well, today’s culinary escapade promises just that – a dish that’s bound to transport you to the sun-drenched coasts of the Mediterranean with every single bite. I’m talking about a magnificently roasted sea bream, bursting with citrusy aromas, perfectly paired with a rainbow of vegetables tangled in orzo, and best of all, it’s a cinch to whip up!
As usual, the weekend found me perusing the local farmers’ market, resisting the urge to adopt every vegetable as my own. Seriously, if I had the space, I’d have a vegetable garden that would rival the Hanging Gardens of Babylon! With an armful of vibrant bell peppers, cherry tomatoes that winked like little rubies, and the freshest sea bream that promised an oceanic adventure, I set off home, already salivating over the meal to come.
You see, with four little ones running amok, meals in my house need to tick a trio of boxes: they must be nutritious, burst with flavor, and be something I can prep amidst the loving chaos we call family life. Oh, and any opportunity to sneak a few more veggies into our diet without a symphony of ‘ewws’ is a definite win.
So, without further ado, let’s dive into the preparation of this Citrus-Infused Whole Roasted Bream with Mediterranean Vegetable Orzo.
As always, we start with the fish. Sea bream is a gem; its delicate texture pairs wonderfully with the robust flavors we’re introducing. And what could be simpler than a good rub down with olive oil, a confetti of herbs and garlic, and a warm bath in the oven? While our piscine friend is getting all toasty, dance around your kitchen (maybe dodge a toy or two) and prepare the orzo – a pasta that’s always a hit with the kids and looks fancier than it has any right to.
The orzo soaks up the flavors of the sautéed vegetables, and it’s here you can get creative. Got some leftover veggies? Into the skillet they go! This recipe isn’t just a delicious escape; it’s a practical one that adapts to your pantry like a chameleon to its surroundings.
But let’s not forget the crowning glory – the feta. Its crumbly texture and salty tang bring it all together. It’s like that final sprinkle of magic that elevates a dish from tasty to ‘can we have this every night?’
The result is a meal that satiates without weighing you down, a plate of pure culinary bliss that I promise your own little cherubs will demolish faster than you can say “bream.”
Wrapping up a dinner with satisfied smiles all around, with that perfect balance of health and flavor, is what my cooking adventures are all about. Plus, given that my household has turned every meal into an impromptu food critique session (I’m raising a generation of mini master chefs, it seems), a thumbs-up is the highest honor.
So there you have it. Whether you’re feeding a hungry family, that special someone (trust me, this dish impresses), or just treating yourself because hey, you deserve it, this Citrus-Infused Whole Roasted Bream with Mediterranean Vegetable Orzo will leave you feeling like the captain of your own Mediterranean vessel.
Bon appétit, my friends, and happy cooking!
Al
Ingredients
– 2 whole sea breams, cleaned and gutted (approx. 1-1.5 pounds each)
– 1 lemon, thinly sliced
– 1 orange, thinly sliced
– 4 sprigs of fresh rosemary
– 2 sprigs of fresh thyme
– 4 cloves of garlic, minced
– 2 tablespoons of extra-virgin olive oil
– Salt, to taste
– Black pepper, to taste
– 200 grams of orzo pasta
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 courgette (zucchini), diced
– 1 small red onion, finely chopped
– 200 grams cherry tomatoes, halved
– 150 grams feta cheese, crumbled
– 1 handful of fresh basil leaves, chopped
– 1 tablespoon of capers, drained
– 2 tablespoons of pine nuts, toasted
– Juice of 1 lemon
– Additional extra-virgin olive oil for the orzo (approx. 2 tablespoons)
– Additional salt, to taste
– Additional black pepper, to taste
Method
1. Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
2. Rinse the sea bream under cold water and pat dry with paper towels inside and out.
3. Season the cavity of each bream generously with salt and black pepper.
4. Stuff the cavity of each fish with lemon slices, orange slices, a sprig of rosemary, and a sprig of thyme.
5. Make three diagonal cuts on each side of the bream.
6. Rub the olive oil all over the bream, and sprinkle the minced garlic into the cuts and over the fish.
7. Place the prepared bream on a baking tray lined with parchment paper and bake in the preheated oven for 18-20 minutes, or until the fish flakes easily with a fork.
8. Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
9. Heat a skillet over medium heat, add a tablespoon of olive oil, and sauté the red onion until translucent, about 3-4 minutes.
10. Add the diced red and yellow bell peppers, courgette, and cherry tomatoes to the skillet. Cook until slightly softened but still crisp, about 5-7 minutes.
11. Toss the cooked vegetables with the drained orzo, crumbled feta, basil leaves, capers, and toasted pine nuts. Drizzle with lemon juice and the additional olive oil. Season with salt and black pepper to taste, then mix until well combined.
12. Remove the bream from the oven and let it rest for 2-3 minutes before serving.
13. Serve each whole roasted bream on top of a bed of the Mediterranean vegetable orzo, garnished with remaining rosemary and thyme if desired. Enjoy hot.
