Mediterranean oven-baked sea bream
Mediterranean oven-baked sea bream with fresh fish, lemon and cherry tomatoes. A protein-packed dinner that brings plenty of fatty acids to the table.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 380 kcal per serving
- Protein: 42 g
- Fat: 20 g
- Carbs: 6 g
Ingredients
- 2 whole sea bream
- 200g cherry tomatoes
- 50g olives
- 1 lemon
- 2 garlic cloves
- 2 tbsp olive oil
Method
You’ll need: oven · baking tray · chopping board · knife
- Preheat the oven to 200 °C (180 °C fan). Rinse the fish under cold water and pat them dry thoroughly with kitchen paper.
- Score the skin on both sides three times on a slight diagonal and rub the sea bream inside and out with salt and olive oil.
- Cut the lemon into thin slices and stuff the fish with the slices and the roughly crushed garlic.
- Lay the fish on a baking tray and arrange the cherry tomatoes and stoned olives around them.
- Bake the fish for 20–25 min, until the dorsal fin pulls out easily.
Good to know
Cooking a whole fish in the oven is much easier than it looks. The flesh stays really juicy on the bone and takes on the flavours directly.
Swaps
Sea bream → sea bass (it has a very similar texture, cooks in exactly the same way in the oven and often has even fewer small bones).
Cooking tips
The fin trick is foolproof: as soon as you can pull the top dorsal fin out of the fish without resistance, it's cooked through.
Storage
Reheated fish tends to turn very dry and smell strongly fishy. Eat this dish hot, straight from the oven.
Allergens
Contains fish. Completely lactose-free, gluten-free and nut-free.
Dairy-free recipes
