What's better than to start the weekend cooking some seafood on a Friday night? Our answer to that ?
Tonight's recipe : Baked Sea Bream and Steamed Wild Clams. We prepared a fresh Sea Bream baked to perfection seasoned with a simple and yet fresh and delicious sauce made out of cherry tomatoes, garlic, red onions, fresh parsley, fresh basil and extra virgin olive oil. All seasoned to perfection using our favorite spices including adobo, chilli flakes, black pepper and rock salt. The fish has been baked for 20 minutes wrapped in an aluminum foil parcel, allowing the fish to steam and absorb all the scents and the flavors from the sauce, just perfectly delicious.
The same sauce has been used as a base for our Steamed Wild Clams. Really simple and quick, the sauce has been warmed up in some e.v.o.o, once at the right temperature, we added the clams and let them cook until open just for a few minutes. Towards the end we added some white wine, a dash of freshly ground black pepper and a sprinkle of fresh parsley.
We accompanied our seafood dinner with a crisp glass of white wine, Biancolella from the Island of Ischia in the Neapolitan Gulf in southern Italy.
Check us out at www.bareginger.com
More from food