Writer: Helena Bergström
We have always called this fish seabream, but now we have seen that it can also be called guldsparid in Swedish. Many people may recognise it from the Mediterranean countries, where it is usually called dorada, dourada or similar depending on the country.
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Preparing gold asparagus
Goldsparid, or seabream, is one of our favourite fish, and it ended up on the dinner table tonight. This fish has a nice, firm flesh with a lot of flavour, and if you cook it right, it's easy to pull out the nice flesh without fussing with the bones.
We usually grill the fish, either on a real grill or, as now, on the oven's grill grate. Whichever works equally well! We usually serve it with rice and a really good citrus sauce with honey and herbs. It is also good with some lightly cooked broccoli, or any other cooked vegetable.
You will need
- One fresh seabream per person
- Fresh thyme
- Lemon and/or lime
- Olive oil
- Saffron
- Rice
For the sauce
- Greek/Turkish yoghurt or crème fraiche
- Fresh thyme
- Lemon
- Honey
- Optional cayenne pepper
- Salt and pepper
Do the following
Buy one whole fish per person. Remove the entrails and stuff the fish with slices of lemon and/or lime, a few sprigs of thyme, salt and pepper. Make long slits in the skin and drizzle with olive oil and saffron. Place the fish on the grill or on the rack in the oven (200 degrees, about 10 minutes on each side). Serve with rice and citrus sauce.
Citrus sauce
Buy Greek or Turkish yoghurt (or crème fraiche) and mix in chopped thyme, grated lemon or lime zest, squeezed lemon or lime juice, olive oil, a little honey, salt, pepper and possibly a little cayenne pepper. Leave the sauce in the fridge for a while before serving. This will be delicious, we promise!
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English (UK) 
Svenska 
Veiken says:
I have never heard of this fish. I almost never eat lake fish myself. Mackerel that you pick up directly from the pier when it is landed, throw it in the frying pan, fresh potatoes, spinach and summer! Can it get any better???
Cod loin isn't bad either...
04 May 2013 - 22:55
Karin från Lerum says:
It looks delicious! I hardly ever eat fish, but I love seafood!
05 May 2013 - 7:05
Anders och Birgitta says:
We like that fish very much, in Spain it is called Dorada and we learnt about it there. We also grilled it in a similar way.
05 May 2013 - 8:21
admin says:
Veiken, the goldsparid is a saltwater fish from the Mediterranean. "Mackerel was my favourite when I was little, and we went to Halmstad in the summers. But here in Stockholm you don't find mackerel in the fish counter.
Karin from Lerum, seafood is also very good!
Anders and Birgitta, yes, he actually told me today at the fish counter that it is called Dorada in Spain. It is a Mediterranean fish, so I can imagine that it is more common there!
05 May 2013 - 9:26
Annika says:
Now I'm really curious about eating that fish... I've never heard of it!
05 May 2013 - 11:12
BP says:
Have never heard the Swedish name of the seabream. Love it! One of our favourites too. Also the Spanish Dorada of course!
PS. Once again I am late with my comment as I just read that seabream is dorada in Spanish. Don't know if size matters here, but the dorada is significantly larger than the seabream in the ICA counter. DS.
06 May 2013 - 22:17
admin says:
Annika, it's a very tasty fish indeed! The flesh is firm and really nice!
🙂
BP, well apparently it's called dorada in Spanish, at least that's what they said in the fish counter, and then we got it confirmed here. Maybe it's the smaller ones they export...? Here they are usually not very big, although it varies of course.
06 May 2013 - 22:24