Baked Sea Bream with Shrimp, Crispy Artichokes, and Saffron Orange Sauce

Name: Baked Sea Bream with Shrimp, Crispy Artichokes, and Saffron Orange Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 24 oz sea bream fillets, skin on; 8.5 oz raw peeled shrimp; 10 oz artichoke hearts, quartered; 1/2 cup shallot, finely chopped; 1 tbsp garlic, minced; 1/2 cup juice + 1 tsp zest orange; 1/2 cup dry white wine; 3/4 cup fish stock; 1/3 cup heavy cream; 1/4 tsp saffron threads; 1 tsp Dijon mustard; 2 tbsp butter; 3 tbsp olive oil; 1/4 cup fresh parsley, chopped; 1 tsp fresh thyme; 2 tbsp rice flour; 1 1/4 tsp salt; 1/2 tsp black pepper

An original seafood and fish recipe featuring oven-baked sea bream, sautéed shrimp, golden artichokes, and a silky saffron-orange-white wine sauce. Elegant yet approachable, perfect for a special main course.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 filetes / 680 g sea bream fillets, skin on (approx. 170 g por filete)
240 g raw peeled shrimp (without cola if preferred)
280 g artichoke hearts, quartered (escurridos si son en conserva or frasco)
80 g shallot, finely chopped
12 g garlic, minced (approx. 3 cloves)
1 unidad 120 ml of juice + 1 cdita of zest orange (juice and zest separados)
120 ml dry white wine
180 ml fish stock
80 ml heavy cream
0.25 g saffron threads
5 ml Dijon mustard
25 g butter
45 ml olive oil (divided)
15 g fresh parsley, chopped
2 g fresh thyme
16 g rice flour (for cubrir lightly the alcachofas)
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

448 kcal

Calories

39 g

Protein

13 g

Carbs

24 g

Fat

3 g

Fiber

10 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFishMustardSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the sea bream fillets and shrimp dry with paper towels. Season the sea bream on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2
2. Mix the saffron threads with 2 tablespoons of the warm orange juice and let steep for 5 minutes.
3
3. Pat the artichokes very dry and toss them with the rice flour, a pinch of salt, and 1 tablespoon olive oil until lightly coated.
4
4. Spread the artichokes on a tray and roast at 220 °C / 425 °F for 18 to 20 minutes, turning halfway through, until golden and crisp at the edges.
5
5. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Place the sea bream fillets skin-side down and cook for 3 minutes until the skin starts to brown. Transfer them to a tray, skin-side down, and bake at 220 °C / 425 °F for 6 to 8 minutes, until just cooked and juicy.
6
6. In the same skillet, add the remaining 1 tablespoon olive oil and sauté the shrimp with a pinch of salt and pepper for 1 to 2 minutes per side. Remove when pink and set aside.
7
7. Lower the heat to medium-low. Add the butter and shallot to the skillet and cook for 2 minutes until softened. Stir in the garlic and thyme, and cook 30 seconds more.
8
8. Pour in the white wine and scrape up the browned bits from the pan. Cook for 2 minutes to reduce slightly. Add the fish stock, remaining orange juice, orange zest, saffron infusion, and Dijon mustard.
9
9. Simmer the sauce for 4 to 5 minutes over medium heat until slightly reduced. Add the heavy cream and cook 2 minutes more, stirring, until silky. Adjust with the remaining salt and pepper to taste.
10
10. Return the shrimp to the skillet with half of the parsley and warm for 30 seconds in the sauce.
11
11. To serve, place one sea bream fillet on each plate, spoon the shrimp and crispy artichokes around it, and coat with the saffron orange sauce. Finish with the remaining parsley on top.
12
12. Serve immediately to keep the sea bream skin and artichoke edges as crisp as possible.

Chef tips

Drying the artichokes and fish thoroughly helps them brown better. If your skillet is oven-safe, you can finish the sea bream directly in it to retain more juices.

Substitutions

You can substitute sea bream with branzino or snapper, and shrimp with prawns. If you prefer not to use wine, replace it with the same amount of fish stock plus 1 extra teaspoon orange juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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