Baked Sea Bream Fish Recipe – Bezaar Spice & Garlic Flavors

Last Updated on 2 months by Neha Deshmukh

Baked Sea Bream Fish Recipe – Bezaar Spice & Garlic Flavors

Introduction

Oh, fish! There’s just something so comforting about a beautifully baked fish, isn’t there? This recipe for Baked Sea Bream with Bezaar Spice and Garlic is a real favourite in my family. It’s simple, flavourful, and reminds me of sunny afternoons spent by the coast. I first made this when I was trying to recreate a dish I’d enjoyed on a trip to Goa, and it’s been a staple ever since. It’s perfect for a weeknight dinner or a special occasion – and it’s surprisingly easy to pull off!

Why You’ll Love This Recipe

This baked sea bream is a winner for so many reasons. It’s quick – ready in under an hour, including marinating time. The bezaar spice blend gives it a wonderfully warm and aromatic flavour that’s distinctly Indian. Plus, baking keeps the fish incredibly moist and flaky. Honestly, it’s a flavour explosion in every bite!

Ingredients

Here’s what you’ll need to make this delicious baked sea bream:

• 350gm whole fish (sea bream)
• 2 tsp bezaar spice blend
• 2 garlic cloves, minced
• 1 lime, juiced
• 1 tbsp oil
• 1 onion, chopped
• 6-8 coriander stalks
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec. A few little tips can make all the difference!

• Bezaar Spice Blend: This is the star of the show! I’ll tell you more about it below.
• Sea Bream: You can also use pomfret or any other firm white fish.
• Coriander Stalks: Don’t throw these away! They’re packed with flavour. We’re using them here to infuse the fish with a lovely freshness.
• Garlic: Freshly minced is always best, trust me.
• Lime: Freshly squeezed lime juice brightens everything up.

Bezaar Spice Blend – A Regional Specialty

Bezaar spice blend is a fragrant mix commonly used in Goan and coastal Indian cuisine. It’s a beautiful blend of spices like cumin, coriander, turmeric, peppercorns, cloves, cinnamon, and sometimes dried red chillies. You can find it at most Indian grocery stores, or you can easily make your own! (There are tons of recipes online – just search for “homemade bezaar spice blend”).

Sea Bream – Choosing Fresh Fish

Freshness is key when it comes to fish. Here’s what to look for:

• Clear, bright eyes.
• Firm, elastic flesh.
• A fresh, sea-like smell (not fishy!).
• Bright red gills.

Coriander Stalks – Utilizing the Whole Herb

We often discard coriander stalks, but they’re incredibly flavourful! They have a more intense coriander flavour than the leaves. Don’t be shy about using them in curries, soups, or, like in this recipe, with fish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean your sea bream and make diagonal cuts on both sides. This helps the marinade penetrate and ensures even cooking.
2. Now, generously season both sides of the fish with salt. Don’t be afraid to be a little heavy-handed – fish needs seasoning!
3. Rub the minced garlic and bezaar spice blend evenly over the fish, making sure to get it into those cuts we made earlier.
4. Let the fish marinate for at least 30 minutes. Longer is even better – up to a couple of hours!
5. Preheat your oven to 180°C (350°F). Line a roasting pan with aluminum foil and lightly grease it with oil.
6. Place the marinated fish on the foil. Squeeze the fresh lime juice over the fish, then top with the chopped onion and coriander stalks.
7. Cover the pan with another layer of foil. This helps to steam the fish and keep it moist. Bake for 25 minutes.
8. Remove the top foil and grill for 5 minutes to crisp up the surface. Keep a close eye on it to prevent burning!

Expert Tips

• For extra flavour, add a slit green chilli along with the marinade.
• Don’t overcrowd the pan. If you’re making a larger batch, use two pans.
• A little bit of oil under the skin can help it get extra crispy.

Variations

• Vegan Adaptation (Using Tofu or Jackfruit): Swap the sea bream for firm or extra-firm tofu or young green jackfruit. Marinate as directed and bake for about 20-25 minutes, flipping halfway through.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your bezaar spice blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chilli to the marinade.
• Festival Adaptation (Good Friday or Coastal Celebrations): This dish is often enjoyed during Good Friday in coastal regions of India. It’s a lovely, light meal for a special occasion.

Serving Suggestions

This baked sea bream is fantastic served hot with:

• Steamed rice
• Roti or naan
• A simple salad
• A side of roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

What is Bezaar Spice Blend and where can I find it?

Bezaar spice blend is a traditional Indian spice mix, particularly popular in Goan cuisine. You can find it at Indian grocery stores, or make your own by combining cumin, coriander, turmeric, peppercorns, cloves, and cinnamon.

Can I use a different type of fish for this recipe?

Absolutely! Pomfret, snapper, or any other firm white fish will work well.

How do I know if my sea bream is fresh?

Look for clear, bright eyes, firm flesh, a fresh sea-like smell, and bright red gills.

Can this be cooked on a grill instead of baked?

Yes! Grill the fish over medium heat for about 8-10 minutes per side, or until cooked through.

How long can I marinate the fish for maximum flavor?

You can marinate the fish for at least 30 minutes, but up to 2 hours is even better. Don’t marinate it overnight, as the acid in the lime juice can start to break down the fish.