A golden becomes a Great dinner for two. With just 20 minutes in the oven it becomes a delicacy and can be accompanied in so many ways… Today I invite you to try this baked sea bream with Moroccan marinade, zucchini and cherry tomatoes, delicious!
If you are tired of cook this fish Similarly, try this one inspired by traditional Moroccan cuisine. The marinade with which we flavor the fish this time is Inspired by Chermoula, a preparation with a deep flavour thanks to the mixture of spices and aromatic herbs.
Ingredients such as parsley, cilantro, cumin, paprika, garlic, lemon and olive oil, among other ingredients, combine to give this fish an extra flavor. Flavor that is added to the garnish of Potato, zucchini and cherry tomatoes. Don't you want to try it now?
The recipe
- 1 sea bream, open for grilling (for 2-3 people)
- 1 large potato
- 1 medium onion
- 1 Zucchini
- 10-12 cherry tomatoes
- 2 dientes de ajo chopped
- 1 bunch of fresh parsley, chopped
- 1 bunch of fresh coriander chopped
- 1 teaspoon of salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika sweet
- 2 lemons
- 1 small ripe tomato crushed
- ½ glass of extra virgin olive oil
- In a mortar, We crush the garlic cloves along with the cilantro, parsley, salt, pepper, cumin and paprika until it forms a homogeneous paste.
- Then we add the tomato. crushed, lemon juice, the zest of half a lemon and the oil and mix to integrate the flavors.
- Then We open the sea bream and coat it with the mixture. We use the leftovers on the outside and wrap it in film so that it marinates in the refrigerator for at least 2 hours.
- We take advantage of part of that time to prepare the vegetables. We peel and cut the potato thinly sliced, onion julienned and zucchini cut into medium-thick slices.
- We heat oil in a frying pan and cook the potatoes and onion over medium-high heat until they soften. Then add the zucchini and cook for a couple more minutes.
- After the marinating time, we preheat the oven to 180 ºC.
- We drain the vegetables and we place them on an oven-safe dish, forming an even base.
- We place the sea bream on top and we spread the cherry tomatoes around, piercing them with a knife so they don't explode.
- To finish we put the dish in the oven and We cook for 20-25 minutes, checking that the sea bream is well cooked.
- We enjoyed the freshly made baked sea bream with Moroccan marinade, zucchini and cherry tomatoes.