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Cape Sea Bream
🇿🇦 South AfricaFish Mains

🐟 Cape Sea Bream

Whole sea bream, scored and grilled, served with a side and lemon garlic butter or guest sauce.

Dairy

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Cape Sea Bream

Ingredients

  • •350g Sea bream
  • •15g OB dry mix
  • •15ml Vegetable oil
  • •1 x Side of choice
  • •30g Lemon Garlic Butter (3x butter pads) OR Sauce of guest’s choice

Garnish

  • •1 Lemon wedge
  • •1g Spring Onion (Green garnish)

Equipment

  • Flat top grill
  • Spatula
  • Large spoon
  • Scale
  • Knife

Method

  1. 1Cut 3 lines on each side of the sea bream.
  2. 2Dust the fish in OB dry mix.
  3. 3Oil the grill and grill the sea bream according to OB method, approx. 8 mins each side.
  4. 4Place the sea bream on a large coloured plate.
  5. 5If Lemon Garlic Butter is selected, melt the butter in a small pan and pour over the cooked sea bream OR serve with the guest’s sauce of choice.
  6. 6Garnish with green garnish and a lemon wedge.

Plating

Large coloured plate with small sauce bowl.

Tips

  • •Guest info: Allow 30 min cooking time.

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

Place the required vegetables into a bucket for pre rinsing.vegetable
SOP 12 · Vegetable Rinse
5. Wash vegetables thoroughly under running water, removing all soil and unwanted elements 6. Shake off / drain excess rinse water and place washed vegetables into the container containing the Bacterex Solution. 7. Soak the vegetables in the Bacterex solution for a contact time of NO LONGER THAN 3 minutes and remove from the solution.
Shake off well/ drain the excess solution from the vegetables.vegetable
SOP 12 · Vegetable Rinse
9. Notes: Make a fresh Bacterex solution when it appears dirty and soiled. 10. Make a fresh solution for each batch of vegetables being rinsed. 11. Rinse the lug/ basin or bucket well after use before storing it away. v1. 18 July 2023
Shake off well/ drain the excess solution from the vegetables.
VEGETABLES & DAIRY PRODUCTSvegetable
SOP 6 · Bar and Deli
Feta Cheese (Removed from Brine) 3 Days Cucumber Uncut 5 Days Cut Cucumber 2 Days Onions 7 Days Onions Cut 3 Days Green Peppers Whole 7 Days Green Peppers Cut 3 Days Tomato Whole 7 Days Olives In Brine 7 Days Zucchini Whole 7 Days Zucchini Cut 2 Days Lemons Whole 7 Days Lemons Cut 2 Days Baked Yogurt cheesecake (refrigerated) 3 days Baklava (decanted into food safe seal able container) 1 week at ambient Baklava (2 or 3 portions stored in a glass seal able display container) 2 days at ambient Avo crema 3 days Curry mayo 2 weeks Pre-made Halal Curry mayo 3 days Zucchini brined 3 days after portioning Zucchini in brine 24 hours Prepared couscous 3 days Fresh herbs whole 1 week Fresh herbs chopped 24 hours Peaches chopped 1 week Pickled Red onion two weeks
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