Steamed Blackspot Bream Recipe

Welcome to our culinary adventure at Oxford House’s live kitchen! Join renowned chefs Ramona and Roberta as they create a mouthwatering steamed blackspot bream, using the finest NEFF appliances to ensure the dish retains its moisture, vibrant color, and essential nutrients. Let’s dive into this delectable journey and learn how to recreate this perfectly steamed delight in your own kitchen.

Ingredients

• 500g fresh local blackspot bream
• 1 cloves garlic, chopped
• 1 leek, thinly sliced (white and light green parts only)
• 4 cherry tomatoes, halved
• 3 mixed coloured peppers (red & orange)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (optional, for garnish)

Method

• Preheat your oven to 180°C.
• Clean the blackspot bream by removing its intestines and scaling the outside.
• Season the fish with salt and pepper on both sides.
• In a baking dish, arrange the minced garlic, sliced leeks, and cherry tomatoes around the fish. Drizzle everything with olive oil.
• Bake the blackspot bream at 180°C for approximately 15 minutes, using the steam function set to level 3. The fish is done when it flakes easily with a fork.
• While the fish is baking, heat a frypan over medium heat and lightly fry the mixed pimentos and asparagus until tender.
• Serve the blackspot bream with a wedge of lemon, and spoon the garlic, leek, and cherry tomato mixture over the top.
• Arrange the cooked pimentos and asparagus on the side.