To all fish lovers out there: Roasted sea bream is the perfect way to enjoy fish at home.
I think all fish lovers will agree that the second best way to cook a fish is to roast it. The first of course is grilling. But many of us haven’t mastered this skill. YET that is.
If you, like me, are team no grill, rest assured that roasting is the right way to go.
Tips for roasting whole fish.
- It goes without saying that you should properly clean your fish. This includes scaling and discarding the intestines. Most modern fishmongers can do this for you.
- Season your fish inside and out. This will ensure that the fish will be seasoned perfectly
- Be careful not to overcook it. Fish has very delicate meat. We want it to be flaky and juicy, not stiff and dry. A few minutes are sufficient. Don’t forget that the fish will continue to cook while it rests.
- Fish LOVES a good dressing. Admittedly the taste of fresh fish doesn’t need much to shine. But a good dressing can really take it to the next level. Of course you have to be careful in order not to overpower one another. They need to compliment one another. In my video I make the probably most basic but utterly delicious sauce.
- Ladolemono (i.e. oil + lemon) pairs well with practically every fish. For best results it is best to first taste both the oil and the lemon or lime juice. The acidity as well as the intensity of the flavors on both can drastically vary so the proportions should be adjusted accordingly.
I can’t find sea bream. What other fish can I use?
What you see in this video is more of a method than a recipe. Almost all kinds of fish can be cooked this way. That being said I would advise you to adjust the cooking time depending on how big and thick your fish is. A good rule of thumb is that when the fin points upwards the fish is cooked.
Can I use frozen fish?
Of course you can! Bare in mind that you would have to defrost it in your fridge for around 24 hours prior to roasting. I would advise against cooking it frozen because that would instead boil and not roast the fish. Also, it would cook unevenly with questionable results.
Do I have to stuff the cavity?
Yes and no! No, because the fish will cook without it. Yes, because the stuffing really helps to have moist and flaky meat.
Tools you might need
Serve it with
I find that fish pairs well with rustic crusty bread and a salad. For something more substantial you could add wilted greens, potato salad, beets, rice or quinoa.
Roasted Sea Bream
Ingredients
- 1 big sea bream
- 2 small lemons
- 1 small lime
- a little fresh thyme
- 250 ml (1/2 cup) olive oil divided
- 250 ml (1/2 cup) water
Instructions
- Scale your fish and remove any intestines.
- Place the fish in the pan.
- Slice one lemon.
- Season the cavity of the fish and fill it with the lemon slices and half the fresh thyme.
- Season the fish, pour half the olive oil and bake at 220C (430F) for 10 min
- While your sea bream is roasting make the dressing by adding in a jar the rest of the olive oil, the juice from one lemon and one lime, some thyme leaves and salt & pepper. Shake well.
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I want to to thank you for this good read!! I certainly loved every little bit of it. I have you bookmarked to look at new things you postÖ