Baked Sea Bream, My Style

  • Servings: 2

Fish is not my favourite food but lately I decided I should give it a try so this my first inspired fish casserole.

However, strangely, I love smoked salmon, herring roll mops and all kinds of seafood!

My husband suggested two kinds of fish: sea bass and sea bream because, he said, they don’t have a strong fishy taste that I dislike.

He is right! My sea bream, accompanied with some vegetables, was delicious! Next time, I will try the sea bass.


  • 2 sea bream fish, scaled and gutted
  • 1 whole lemon, sliced into thin pieces + juice of another lemon
  • 2 tbsp of olive oil to rub the fish + 3 tbsp for the vegetables
  • 10 cherry tomatoes
  • 1 stick of celery + 4 spring onions, chopped
  • Few sprigs of fresh coriander + a handful of green parsley, chopped
  • 1 red bell pepper, cut into bite size squares
  • florets of 1 medium size broccoli, washed beforehand
  • 6 garlic cloves, slivered
  • 2 French shallots, cut into round pieces
  • Red or green chili, to taste
  • A glug of white wine (optional)
  • White pepper and sea salt, to taste


Step 1

Rinse the fish under cold water then pat dry. Slash them to the bone 3 times, on one side. Put them aside.

Step 2

In the meantime, put the vegetables and herbs (keep some slivers of garlic on the side for later use) in a baking dish and mix them with 3 tbsp of olive oil and the glug of white wine. Sprinkle some sea salt and pepper. Place the fish on top then rub them (cavities included) with 2 tbsp of olive oil, sea salt, pepper and lemon juice.

Step 3

Insert the lemon slices and the slivers of garlic in the fish slashes and inside the cavities. Cover the dish with aluminium foil and bake in a preheated oven (180C) for approximately 20 to 30 minutes ; or check if it is cooked by inserting a toothpick all the way down. Uncover the fish the last 5 minutes.

Step 4

Serve with some Batata Harra*, the spicy potatoes, on the side. * Recipe on this website.

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