I don’t cook fish often. Not because I dislike it but because when we were young my sister and I refused to eat fish (aside from freshly caught rainbow trout) so it is not part of my food past. Since coming to Japan I have started cooking fish but usually in Japanese food. I probably haven’t made any ‘Western’-style fish in over a year. I already had a balsamic reduction vegetable stir fry on the menu so Japanese flavors wouldn’t match. We picked up some sea bream and I googled how to cook it and Jamie Oliver videos came up. This particular video look the most compatible to what I had in the fridge. Is it sad that after nine years in Japan I still have to look up fish names. By that I mean I don’t know the English names because they mean nothing to me because my lack of fish in the past. My whole understanding of fish and their tastes is in Japanese.
Baked Sea Bream
Inspired by Jamie Oliver
2 sea bream fillets
salt and pepper (freshly ground, if possible)
a handful of cherry tomatoes, sliced in half
1/2 a medium-sized onion, diced
juice of one lemon
a few dashes of dried thyme
garlic powder (or one clove of fresh garlic, minced)
Preheat the oven to 200C. Season the fillets with salt and pepper and set aside. Dice the onion and saute in olive oil until soft. If you are using fresh garlic add it to the onion and saute. Spread half of the cooked onions on the bottom of a lightly oiled pan. place the sea bream fillets on top of the onions and place the remaining onions on top of the sea bream. Place the cherry tomatoes sliced side down on top of the fish and onions. Drizzle the lemon juice over everything. Season with garlic powder (if not using fresh), salt and pepper. Cover with tin foil and bake for fifteen minutes, uncover and bake an additional five minutes. Serve.
Sea bream = たい = 鯛 = tai