Baked Sea Bream (Printable View)

Whole sea bream baked with olive oil, herbs, garlic, lemon, and vegetables for a flavorful meal.

# Ingredient List:

→ Fish

01 - 2 whole sea bream (approximately 14-18 oz each), scaled and gutted
02 - 2 tbsp olive oil

→ Aromatics & Herbs

03 - 1 lemon, thinly sliced
04 - 4 sprigs fresh thyme
05 - 4 sprigs fresh parsley
06 - 2 sprigs fresh rosemary
07 - 4 garlic cloves, sliced

→ Vegetables

08 - 1 small red onion, sliced
09 - 10 cherry tomatoes, halved

→ Seasoning

10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# How to Prepare:

01 - Set the oven to 400°F and line a large baking tray with parchment paper.
02 - Rinse the sea bream under cold water, pat dry with paper towels, and score each side of the fish 2 to 3 times.
03 - Rub each fish inside and out with 1 tablespoon of olive oil, then season generously with salt and freshly ground black pepper.
04 - Fill the cavity of each fish with half of the lemon slices, garlic, thyme, parsley, and rosemary sprigs.
05 - Place remaining lemon slices, sliced red onion, and halved cherry tomatoes on the baking tray. Position the stuffed fish on top.
06 - Scatter any leftover herbs and sliced garlic over the fish and vegetables.
07 - Bake for 22 to 25 minutes, until the fish is opaque, flakes easily with a fork, and remains moist.
08 - Serve immediately, drizzled with pan juices and garnished with fresh herbs.

# Expert Suggestions:

01 -
  • The fish stays incredibly moist inside while the skin crisps just enough to give you that satisfying texture contrast.
  • It looks impressive on the table but requires almost no technique, just a hot oven and good timing.
  • The lemon and herbs do all the work, filling your kitchen with a smell that makes everyone wander in asking when dinner will be ready.
02 -
  • Drying the fish completely before oiling is the only way to get the skin to crisp instead of steam.
  • If the fish isn't done after 25 minutes, give it another three or four, better slightly overcooked than undercooked and translucent.
  • Scoring the sides isn't just for looks, it lets the heat reach the thickest part of the fish faster and more evenly.
03 -
  • If the skin starts browning too fast, tent the tray loosely with foil for the last few minutes.
  • Sea bass or snapper work just as well if you can't find sea bream, the timing stays the same.
  • Always smell the fish before you buy it, it should smell like the ocean, clean and fresh, never sour or ammonia-like.

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