Baked Sea Bream Dish (Print version)

Mediterranean-style sea bream baked with fresh herbs, garlic, lemon, and a touch of olive oil.

# What you'll need:

→ Fish

01 - 2 whole sea bream (approximately 14 to 18 ounces each), scaled and gutted
02 - 2 tablespoons 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 make it:

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

# Expert suggestions:

01 -
  • It looks impressive but asks almost nothing of you, just a few cuts and a hot oven.
  • The fish stays tender and the herbs perfume everything without fighting for attention.
  • Cleanup is effortless since everything bakes on one tray lined with parchment.
  • It tastes like vacation even on a Tuesday night.
02 -
  • Dry the fish thoroughly before oiling or the skin will steam instead of crisping.
  • Do not skip the scoring, it prevents the fish from curling and ensures even cooking.
  • Check doneness by gently pulling at the dorsal fin, if it releases easily the fish is ready.
03 -
  • Splash a little dry white wine over the fish and vegetables before baking for extra depth and moisture.
  • Use a fish spatula or two wide spatulas to lift the cooked fish without tearing the delicate skin.
  • If your fish are on the smaller side, start checking for doneness at 20 minutes to avoid overcooking.

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