Sea bream fish in tomato sauce

בס"ד

 

 

We enjoy eating fish in Shabbos meals. But eating fish on the Shabbos table is a Jewish custom known for ages. Whether as a first course, main course, or apparently even as a dessert.
So I don't think I will ever consider fish as a dessert, although I never thought chickpeas water would turn into dessert, so...

This fish recipe I served as a first course. You don't need to serve a whole fish unless you want it as a main course.
I, personally, really love whole fish, such as carp, sea bream, etc. The problem with whole fish is the bones, especially with carp.

If you ever tasted gefilte fish and didn't like it, know that those patties are actually from carp. But, there is a huge difference between the whole carp and his minced brother.
Carp has many bones that almost in every bite, you can find one. It is really that delicious, and you can make this recipe with carp if you want.
If you prefer fewer bones, go with the sea bream. It still has bones, but less than the carp.

Whole fish, I prefer eating with my hands instead of a fork. Try and find those annoying bones before they get in the mouth.
I heard horror stories about people who got a bone stuck in their throats, so I highly recommend using your hands when eating a whole fish or be extra careful.

 

I made this recipe using the cooked fish seasoning I got to review. The seasoning by "Neptune" consists of peppers, paprika, coriander, garlic, herbs, sesame, oil, and salt.

 

 

Sea bream in tomato sauce/recipe: Con Delight
I measured using universal cups and spoons
Ingredients:
2 whole sea breams, 450 grams/1 pound total, rinsed*
2 carrots, peeled and cut into small cubes
2 onions, cut into small cubes
About 1 Tablespoon olive oil
1 box of 100 grams/3.5 oz. of tomato paste
1 Tablespoon of Neptune's cooked fish seasoning
A bit of black pepper
About 1/2 teaspoon of salt or according to flavor
1 cup of water

*I use fish that come cut along the stomach and clean inside.

Preparation:
Preheat oil in a pan. Add in the carrots and onion and fry for 5 minutes on medium heat. Add the tomato paste, fish seasoning, salt and pepper, and mix. Fry for a minute to a minute and a half, and then add water and stir.

Add in the sea bream. Pour a bit of the sauce inside the fish's belly and then on top and bring to a boil. Once boiling, lower the heat to medium-low and cover with a lid or a round baking paper and then aluminum foil (I recommend that the aluminum foil won't touch the food to avoid unfriendly materials going into the food).

Cook for 15-20 minutes until the fish is ready. Right before the end of cooking, check seasoning, and don't forget to serve this alongside a good slice of challah or bread to dip in the sauce. So good!