Mediterranean Baked Sea Bream
This elegant, one-pan Mediterranean classic features whole sea bream roasted with vibrant citrus, fresh herbs, and sun-ripened tomatoes for a light yet deeply flavorful meal.
Ingredients
- •4 whole sea bream (about 400g each), cleaned and scaled
- •4 tablespoons extra virgin olive oil
- •2 lemons, thinly sliced
- •4 cloves garlic, thinly sliced
- •1 cup cherry tomatoes, halved
- •1/2 cup pitted Kalamata olives
- •1 bunch fresh flat-leaf parsley, roughly chopped
- •2 sprigs fresh rosemary
- •1 teaspoon sea salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- 2
Pat the fish dry with paper towels and make three shallow diagonal slashes on both sides of each fish to help them cook evenly.
- 3
Season the cavities of the fish with a pinch of salt, pepper, and a few slices of lemon and garlic.
- 4
Arrange the fish on the prepared baking sheet. Stuff the remaining lemon slices, garlic, tomatoes, and olives around the fish.
- 5
Drizzle the olive oil generously over the fish and vegetables, then sprinkle with the remaining salt, pepper, and fresh herbs.
- 6
Bake for 20 to 25 minutes, or until the fish is opaque and flakes easily when tested with a fork.
- 7
Serve immediately, drizzling the pan juices over the fish before plating.
💡 Chef tips
- If you cannot find sea bream, whole branzino (European sea bass) is an excellent substitute that works perfectly with this recipe.
- To ensure the fish stays moist, do not overcook; the flesh should be just starting to pull away from the bone.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in the oven.
✅ How it should turn out
The finished dish features golden-brown, crispy skin with tender, succulent white flesh that smells of bright citrus and earthy herbs, offering a clean and savory Mediterranean flavor profile.