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Paccheri and Baked Sea Bram with Bell Pepper Sauce



  • 1 sea bream
  • Parsley (to taste)
  • 1 garlic clove
  • Smoked salt (to taste)
  • Pepper (to taste)
  • Extra virgin olive oil (to taste)
  • 1 lemon
  • 2 bell peppers
  • Half an onion
  • 2/3 cup water (150 ml)
  • 4 basil leaves
  • 11 oz paccheri (320 g)
  • 1/3 cup water (100 ml) for moistening the sea bream


  • Prepare the Sea Bream:

    • Season the sea bream with parsley, garlic, smoked salt, pepper, and a drizzle of olive oil.
    • Place lemon slices under the sea bream.
    • Bake at 350°F (180°C) for 20 minutes.
    • Remove the flesh from the sea bream, crumble it, and set it aside.
  • Prepare the Bell Pepper Sauce:

    • Cut the bell peppers into small pieces.
    • Slice the onion into julienne strips and sauté it in olive oil.
    • Add the bell peppers and 2/3 cup of water; cook until the peppers are soft.
    • Season with salt and add the basil.
    • Blend the sauce and strain it.
  • Prepare the Sea Bream Cooking Water:

    • Add 1/3 cup of water during the cooking of the sea bream.
    • Strain the cooking water and set it aside.
  • Cook the Paccheri:

    • Cook the paccheri al dente in plenty of salted water.
    • In a pan, heat the sea bream cooking water and add the paccheri.
    • Add two ladles of bell pepper sauce and the crumbled sea bream.
    • Toss and mix well.
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