I love fish! Whether grilled, fried, smoked, in soup, in sauces, or just as it is. I've already posted several fish recipes here on the blog. Things like sea bass with gratinated tomatoes or a duo of baked tilapia , or in sauces like Mbongo Tchobi … And there will be more to come.
Perhaps it's because I grew up in Littoral, not far from the coast – Duala – and fish was simply on the menu several times a week. I love trying different fish and preparation methods. Luckily, there are so many (edible) fish species "like fish in the sea" that I never had to worry about getting bored with fish recipes. The list is long, and today it's sea bream known as gilthead bream
Brief profile of the gilthead seabream
- Name : Dorade (also gilthead seabream ), scientifically Sparus aurata.
- Genus : Sea bream / Sparus
- Origin/Habitat : Coastal areas of the North Atlantic, Mediterranean Sea
- Maximum size and weight :: Magnificent specimens up to 70cm long and up to 17kg in weight
- Taste : Delicious!
Sea bream tastes best grilled. And what goes best with grilled fish? That's right: Bobolo . To stick to the principle of " never change a running system, " or as we Cameroonians like to say, " On ne change pas l'équipe qui gagne" (We don't change the winning team ). So today, the grilled sea bream will be accompanied by its best teammate, Mr. Bobolo.
The preparation is super easy. You need a sea bream of the best length and weight. Mine weighed around 1.5 kg and was about 30 cm long. I used a frozen one, which I thawed slowly at room temperature. With a fresh sea bream, you can get started right away.
magic sauce came in handy again for the spices . Combined with typical Cameroonian spices, which go wonderfully with fish, and stirred together with salt and cooking oil, it created a delicious marinade. I massaged this into my carefully cleaned masterpiece and let it marinate overnight in the refrigerator. This allowed the spices to develop their aromas and penetrate the fish flesh well. If you don't have that much time, you can marinate for just a few hours. Spices can be found in many African food stores or online.
The whole thing as a video
Et voilà! Bon appétit!
Oven-grilled sea bream with Bobolos
Ingredients
- 1 medium-sized sea bream
- 1 pack of vacuum-packed Bobolos
- 4 tbsp Magic Sauce
- 2 tablespoons of cooking oil
- 1/2 tsp ginger powder
- 1/2 tsp ground Bèpè
- 1/4 tsp ground Rondelles
- 1 tbsp Fish Seasoning from()
- approximately 15 mini Roma tomatoes
- Salt
Instructions
- Thoroughly clean the thawed or fresh sea bream and pat dry
- the Magic Sauce in a small bowl together with oil, ginger powder, ground Bêpê or Pèbè , ground Rondelles and Fish Seasoning and mix well.
- Then let the marinade steep for a few minutes
- Meanwhile, take the thoroughly cleaned sea bream and make deep cuts into the flesh on both sides. Salt well and evenly, including in the cuts
- Then rub in the previously prepared marinade thoroughly, massaging it in generously all over, and place it in a casserole dish
- Briefly mix the previously washed mini Roma tomatoes with the remaining marinade and add them to the fish in the casserole dish
- Cover and marinate in the refrigerator for at least one hour, or overnight if desired
- Then grill the well-marinated sea bream and tomatoes in the preheated oven on both sides using the grill function for about 30 minutes until golden brown
- Meanwhile, remove the vacuum-packed Bobolos from the packaging and warm them in a steamer for about 20 minutes or in a cooking pot with a steamer insert.
- Then remove the cooked bobolo from the leaves and arrange it on a plate together with the cooked sea bream and tomatoes, that's it.
Notes
Enjoy! Fadi♥
