Mediterranean Baked Sea Bream
A simple, elegant, and healthy dish that captures the vibrant flavors of the Mediterranean with fresh herbs, lemon, and juicy tomatoes.
Ingredients
- •4 whole sea bream (dorade), cleaned and scaled (about 400g each)
- •2 tablespoons extra virgin olive oil
- •2 lemons, sliced into thin rounds
- •2 cups cherry tomatoes, halved
- •1/2 cup pitted Kalamata olives
- •4 cloves garlic, thinly sliced
- •1 small red onion, thinly sliced
- •1/4 cup fresh flat-leaf parsley, chopped
- •1 tablespoon fresh oregano leaves
- •1 teaspoon sea salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 2
Pat the sea bream dry with paper towels and make three shallow diagonal slashes on both sides of each fish.
- 3
Season the fish inside and out with salt and pepper, and stuff the cavities with half of the lemon slices and a few sprigs of parsley.
- 4
Arrange the sliced onions, cherry tomatoes, garlic, and olives on the prepared baking sheet, tossing them with olive oil and a pinch of salt.
- 5
Place the fish on top of the vegetable bed and tuck the remaining lemon slices around the fish.
- 6
Drizzle the fish lightly with olive oil and bake for 20 to 25 minutes, or until the flesh is opaque and flakes easily with a fork.
- 7
Remove from the oven, garnish with fresh oregano and the remaining parsley, and serve immediately.
💡 Chef tips
- If you cannot find whole sea bream, sea bass or snapper are excellent alternatives that work perfectly with this method.
- To ensure the fish cooks evenly, make sure the slashes on the skin are deep enough to reach the bone.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days, though this dish is best enjoyed fresh.
✅ How it should turn out
The fish should be perfectly tender and succulent with a crisp skin, surrounded by blistered, sweet tomatoes and aromatic, golden-brown garlic.