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Sea Bream in the Roman Way

Updated: Mar 24

  • Thanks to valuable and nutritious ingredients, white fish is always a good choice for lunch. The choice is gilt head sea bream on the roman way, then you will enjoy the preparation and tasting of this dish. It's very easy and quick to prepare. By the way, the Romans have an incredibly good kitchen, and these fillets are really fantastically delicious!!! Follow recipe.

Ingredients: simple, total time: 40 min. 4 servings
  • 4-5 Tablespoon Olive oil EVO

  • 8 fresh sea bream cleaned and filleted/ or frozen fillets

  • 4-5 Tablespoon flour for breading/ or as needed

  • 2 eggs/ scrambled

  • 1.5 Tablespoon chopped fresh parsley/ or dry parsley

  • 6 garlic cloves/ finely chopped

  • salt and black pepper to taste

  • 4 lemon slices/ juice for sprinkle

  1. If it was bought in pieces, clean the fish of all impurities, cut the fish, separate it from the head and cut it into fillets.

  2. Wash the sea bream fillets and dry them well with a kitchen towel.

  3. Prepare all the ingredients as described above.

  4. Then season them on both sides with Vegeta/dry seasoning.

  5. Leave it for 15 minutes to absorb the compositions.

  6. In a bowl, beat the eggs with the chopped parsley, garlic, little salt, and pepper to taste.

  7. On medium, heat the oil in a wider non-stick pan, about 10 minutes.

  8. Flour well the sea bream fillets and dip them in beaten egg, shake off excess.

  9. Fry the sea bream fillets until they are golden and crispy on both sides, (about 4–5 minutes each side.)

  10. When ready, transfer the sea bream fillets to a serving plate with a kitchen towel to absorb the remaining fat.

  11. Add a drizzle of lemon juice to the sea bream fillets and serve immediately.

  12. Enjoy your meal!

  13. Serve with potatoes with chard, potato salad or mixed salad, In any case, the choice is yours.

Buon appetito!

NOTE: In this way, you can also do sea bass or any other river or sea fish.

You can store the rest of the food in refrigerator for 2 days.

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