Sicilian Style Sea Bream Sandwiches
Category: Main Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Sea Bream (Orata) | 500g – 1kg |
| Black Peppercorns | 10 |
| Lemon Zest | 1 |
| Fresh Parsley | 1 bunch |
| Sun-Dried Tomatoes in Olive Oil | 100g |
| Capers | 20g |
| White Bread (Pancarrè) | 120g |
| Egg Whites | 70g |
| Extra Virgin Olive Oil | 20g |
| Arugula (Rocket) | To taste |
Instructions
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Prepare the Filling:
- Begin by preparing the filling for your Sicilian-style sea bream sandwiches. Take the white bread (pancarrè) and trim off the outer crusts. Cut the bread into small cubes for easy blending.
- In a food processor, combine the sun-dried tomatoes and capers. Add the cubed bread and egg whites. Blend until all ingredients are fully combined into a smooth, creamy mixture. Set this mixture aside to use as your sandwich filling.
-
-
Prepare the Sea Bream:
- Take the sea bream and, using kitchen scissors, make an incision along the belly from the tail to the head, carefully removing the internal organs. Rinse the fish thoroughly, both inside and out.
- Remove the fins using kitchen scissors, and then, with a descaling tool or the back of a knife, scale the fish starting from the tail and working your way to the head. Repeat this process until all the scales are removed.
- Cut off the gills and remove the fish’s head by making an incision along the neck.
- Now, fillet the fish: make a deep incision along the back and carefully run the knife horizontally to separate the fillet from the spine. Repeat this process with the second fish to get another fillet. Pat the fillets dry with paper towels to absorb excess moisture.
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Assemble the Sandwich:
- Season the fillets with salt and freshly ground black pepper. Spread a generous amount of the Sicilian-style filling on each fillet, ensuring the entire surface is covered.
- Carefully place one fillet on top of the other, with the filling sides facing each other. This will form two “sandwiches” of sea bream.
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Steam the Sandwiches:
- Set up a steamer by filling a large pot with water to a level that will not touch the steamer basket when placed inside. Add the black peppercorns and lemon zest to the water for extra fragrance during steaming.
- Place the sandwiches in the steamer basket and cover with a lid. Steam the fish for about 10-13 minutes, ensuring they cook through but remain tender and juicy.
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Prepare the Plate:
- While the sandwiches are steaming, wash and dry the arugula (rocket). Arrange the greens on a serving platter as a fresh bed for the sandwiches.
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Serve:
- Once the sandwiches are done, carefully remove them from the steamer and place them on the prepared platter, atop the arugula.
- For an extra burst of flavor, you can drizzle the sandwiches with a little extra virgin olive oil and, if desired, spread some olive pâté in the filling for a more intense Sicilian taste.
Tips for a Perfect Dish:
- If you’re looking to enhance the flavor, consider adding some extra fresh herbs, such as basil or oregano, to the filling.
- For a more substantial sandwich, you could toast the pancarrè before blending it into the filling, giving it a crunchy texture that contrasts nicely with the soft fish.
- This dish is perfect for a light, yet flavorful lunch or dinner, especially when served with a side of roasted vegetables or a light salad.
Nutritional Information (per serving, approx.):
- Calories: 350 kcal
- Protein: 30g
- Carbohydrates: 20g
- Fats: 18g
- Fiber: 3g
- Sodium: 500mg
This Sicilian Style Sea Bream Sandwich is a delightful and flavorful twist on a classic fish dish, blending the freshness of the Mediterranean with the comforting warmth of a sandwich. The combination of tender sea bream fillets with the tangy, herb-infused filling is sure to impress at any gathering. Enjoy!
