Seabream in Almond Crust

The seabream in almond crust is an elegant and tasty dish that combines the delicate flesh of the fish with the crunchiness of almonds. Here is how to prepare it:

Ingredients

• 2 seabreams (about 300-400 g each), gutted and descaled
• 100 g of slivered almonds
• 2 tablespoons of breadcrumbs
• 2 tablespoons of extra virgin olive oil
• 2 sprigs of rosemary
• 2 cloves of garlic
• Salt and pepper to taste
• Juice of 1 lemon

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the slivered almonds with the breadcrumbs, a drizzle of extra virgin olive oil, salt, and pepper until you get a homogeneous breading.
3. Wash and dry the seabreams well, then slightly score the skin on both sides.
4. Stuff the belly cavity of each seabream with a sprig of rosemary and a peeled garlic clove.
5. Place the seabreams in a baking dish lined with parchment paper, sprinkle with lemon juice, and season with a pinch of salt and pepper.
6. Cover the seabreams with the almond breading, pressing lightly so that it adheres well to the fish’s skin.
7. Drizzle everything with another stream of extra virgin olive oil.
8. Bake for about 20-25 minutes or until the crust is golden and crisp.
9. Remove from the oven and let rest for a few minutes before serving.

This dish pairs very well with a side of steamed vegetables or a fresh mixed salad.

Curiosity

Fish in crust is a culinary technique that helps maintain its moisture during cooking, preventing it from drying out too much, and almonds add not only crispiness but also a touch of Mediterranean flavor. Moreover, the use of rosemary and garlic inside the fish allows the aromas to permeate the flesh during cooking, infusing it with simple yet intense flavors.