Fried sea bream with herbs
Description
The dish is prepared without unnecessary complications. 1. The first thing we need to do is prepare the fish for the main process. Remove the guts, fins, and rinse thoroughly. 2. Using a brush, coat the fish with olive oil on all sides. We'll need about 3 tablespoons, but possibly more, depending on the size of the bream. Place the fish into a large bowl. 3. Chop parsley, thyme, and marjoram. Roughly chop sage leaves. Sprinkle the fish with the herb mixture. Add bonus ingredients: bay leaf, black peppercorns, and a few cloves. 4. Cover with a lid and marinate in the refrigerator for at least 30 minutes. Ideally 2 hours, but if you're very hungry, it's up to you)) 5. Preheat the oven (390°F, 200°C). 6. Remove the fish from the marinade, shaking off as many herbs from the bream's surface as possible. Season with salt and pepper. 7. Coat the fish in flour. 8. Heat a large skillet, add a little oil, and sear the bream over medium-high heat until golden brown on both sides. 9. Transfer the fish to an ovenproof dish and sprinkle with the remaining herbs (from the marinade). Add 1/8 to 1/4 cup of wine. The fish should be partially covered with wine. Add a few pieces of butter. 10. Bake in the oven for about 20 minutes. During baking, remember to baste the fish with the sauce several times. 11. Place the fish and herbs onto a serving plate. 12. Add Worcestershire sauce and lemon juice to taste. Top with fresh herbs. The dish is now ready to serve.