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2 sea bream on a platter
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Sea Bream Recipe (Air Fried)

Learn how to cook some whole sea bream in the air fryer. The fish is coated in a coconut yoghurt based marinade with a medley of herbs and spices. Incredibly, easy, delicious and perfect for seafood lovers.
Course Main Course
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 990kcal
Author Charla

Equipment

  • Air fryer
  • 2 bowls
  • sharp knife
  • Pastry brush
  • chopping board
  • colander
  • kitche scissors
  • liners for the air fryer

Ingredients

  • 2 sea bream gutted and scaled
  • 2 tablespoon paprika
  • ½ tablespoon coriander seeds
  • 1 teaspoon cumin
  • ½ teaspoon garam masala
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon fresh thyme
  • 1 teaspoon parsley
  • ½ teaspoon chilli powder
  • 1 teaspoon black pepper
  • ½ teaspoon pink salt
  • ½ cup coconut yoghurt (122g)
  • water on standby (about ¼ cup) if needed

Instructions

To clean the sea bream

  • Place the sea bream in a medium sized bowl.
  • Add some lukewarm water to the bowl.
  • Squeeze the juice from the lime (you can add vinegar and/or salt at this time too) into the bowl.
  • Use your hands to massage and wash the fish with the lime water.
  • Rinse off the fish (directly under the tap, it is easier to do this using a colander).
  • Rub the lime halves on the outside and in the cavity of the fish and rinse off one final time.

Triming and scoring the fish

  • Place the fish on a chopping board.
  • Use sterilised kitchen scissors to trim off the dorsal and pectoral fins and discard.
  • Blot the fish off (inside and outside) thoroughly with kitchen towel and discard.
  • Use a sharp knife to make 3-4 diagonal scores, leaving about a 3-4cm gap between each line (do this on both sides of the fish, being mindful not to cut too deep into the fish).

Marinating the fish

  • Place the fish in a medium sized bowl then set side.
  • Place the paprika, coriander seeds, cumin, garam masala, onion/garlic granules, turmeric, ginger, thyme, parsley, chilli, black pepper and pink salt in a spice grinder.
  • Mill into a fine consistency and set aside.
  • In a medium sized bowl, add the coconut yoghurt then pour in the spice mix and use a spoon/brush to mix it together.
  • Check the density of the marinade, if it is too thick for your liking add a small amount of water (a tablespoon at a time) and test taste and adjust, if needed.
  • Rub the fish generously, including the inside and outside with the marinade (use gloves if needed).
  • Cover the fish with saran or cling film and leave to marinate for 1-2 hours in the refrigerator. 

Air frying the fish

  • When you are ready to cook the fish, unwrap/remove the fish from the bowl (don't throw away the residue from the marinade).
  • Line the air fryer basket with parchment paper.
  • Carefully place the fish in the basket (use gloves if needed).
  • Use a pastry brush to apply some of the leftover marinade, making sure it has been applied evenly.
  • Air fry the fish for about 25 minutes at 190C/375F.
  • Half way through the cooking time carefully turn over the fish (use an egg spatula to reduce the chance of the fish breaking up).
  • Coat the top of the fish with the rest of the leftover marinade and continue to air fry.
  • Once the fish has finished cooking, lightly brush the top with olive oil (this is optional but it will keep the fish moist).

Video

Notes

  • You many need to cook the fish in batches depending on capacity of your air fryer.
  • Sea bream cooks quite quickly so keep a watchful eye on the cooking time and use it as a general guide.
  • You can clean, trim and score the sea bream ahead of time.
  • The marinade can also be prepared a day in advance if needed.
  • Feel free to use another type of fish i.e butter fish, doctor, mullet, snapper, parrot etc...
  • Make sure to use ALL of the seasoning after you have milled it, it will seem like a large quantity but all of it is needed for optimal flavour.
  • Have a small amount of water on standby incase you want to thin out the marinade, you should only need afew tablespoon as you don't want the marinade to be too thin.
  • You can leave the fish wrapped in a bowl overnight instead if you plan to make the recipe on another day instead.
  • Make sure to have gloves and sterilised scissors to hand.

Nutrition

Calories: 990kcal | Carbohydrates: 16g | Protein: 161g | Fat: 29g | Saturated Fat: 0.4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0.5g | Sodium: 1507mg | Potassium: 305mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3673IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 4mg