Date and Orange Sea Bream
In celebration for Omani National Day, Spinneys and I decided what better way than to celebrate some of Oman’s best produce - Dates and Fish! So here we have my date and orange sea bream.
Ingredients
1 KG whole sea bream
1 medium red onion, sliced thinly
4 tbsp ground coriander
1 tbsp ground cumin
3 tbsp garlic paste
200g date molasses
45g red vinegar
1 tbsp ground black pepper
Salt, to taste
2 tbsp ground cinnamon
Juice of 1 large orange + 1 extra for slices
Green pitted olives, optional
Pomegranates, optional garnish
Handful fresh coriander, chopped
25g pine nuts
Olive oil
Method
1. Begin by making the marinade. In a bowl combine 2 tbsp ground coriander, ground
cumin, 1 tbsp garlic paste, date molasses, vinegar, black pepper, salt and the juice of
the orange. Mix well then add in the onions and stir through. Then set aside.
2. Place your fish in a roasting dish with a large piece of parchment paper underneath,
leaving you enough room to close the paper over the fish and seal.
3. Rub a tbsp of the remaining garlic paste over each side of the fish.
4. Then sprinkle 1 tbsp of cinnamon and 1 tbsp ground coriander on each side, along with
a good drizzle of olive oil and then rub in till the fish is well coated. Making sure the
inside of the fish is also well coated.
5. Add in extra slices of orange juice into the middle of the fish, along with some olives.
6. Then evenly pour over the date marinade.
7. Wrap over the parchment paper and close tightly.
8. Place in the oven at 190°c for 35 minutes then unwrap, leaving the fish exposed and
place in for another 10 minutes.
9. Remove from the oven, leave it to rest for 5 minutes before serving. Spoon over some of
the liquid.
10. The excess liquid can be reduced over the hob or can be served as is.
11. Perfectly paired with courgette rice and salad.
