Mediterranean Baked Sea Bream

A delicious and easy whole fish recipe, perfect for impressing a date, or just
craving a taste of the Mediterranean.

Servings: 2 people

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Main Course Main Dish

greek Mediterranean European Adriatic

Gilt Head Sea Bream Baked Dorada Orata

Instructions

1 Make the seasoning first since that can be stored. Just mix together all
seasoning ingredients. If your herbs are not as fine as you'd like and you want
to get a real fine grind then use a coffee grinder.
2 Pat dry your scaled and gutted fish with a few paper towels. (For cleaning
instructions see the body of this article).
3 Preheat your oven to 220 Celsius.
4 Lay your fish on a cutting board or workstation. Into the cavity of the fish
sprinkle 1 tablespoon of the seasoning mix. Then stuff it with the two sprigs of
rosemary, the 5 cloves of split garlic, and two wedges of the lemon.
5 Rub each side of the fish with the olive oil. Take the other tablespoon of
seasoning and season both sides of the fish. Move the fish over to a parchment
paper lined baking tray.
6 Take a sharp knife and cut three slits diagonally on one side of the fish. Into
the slits put half slices of the lemon. Also put two half slices over the tail
to prevent it from burning (the tail is edible)!
7 Sprinkle with the flaky sea salt and put the tray into the oven.
8 Bake the sea bream for 25 minutes. Adjust time if your fish is more or less in
weight than mine (450 grams).
9 Serve with some roasted potatoes and a wedge of lemon.