Oven-baked sea bream with garlic, lemon and aromatic herbs — a classic Mediterranean recipe

Dorada (dorade royale) is considered the king of Mediterranean fish — white, delicate flesh with no small bones. Baked in the oven with garlic, lemon and aromatic herbs, it becomes an elegant dish that takes very little effort.

INGREDIENTS (for 4 people):

• 2 medium sea bream (400–500 g each), cleaned
• 4 garlic cloves, thinly sliced
• 1 lemon (half sliced, half juiced)
• 4 tablespoons olive oil
• 2 sprigs fresh rosemary
• 4–5 sprigs thyme or oregano
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• 1 cup white wine (optional)
• fresh parsley, for serving

PREPARATION:

1. Preheat the oven to 200°C.
2. Wash the fish, pat dry with kitchen paper and score 2–3 light cuts on each side with a knife so they cook evenly.
3. Rub the fish inside and out with salt, pepper, olive oil and lemon juice.
4. Stuff each fish’s cavity with lemon slices, garlic and the rosemary and thyme sprigs.
5. Place the fish in an oiled baking dish, pour the white wine around them and cover the dish with aluminum foil.
6. Bake for 20–25 minutes in the preheated oven.
7. Remove the foil and bake 8–10 minutes more, until the skin turns golden.
8. Serve hot, drizzled with fresh olive oil, chopped parsley and lemon slices.

TIME: about 15 minutes prep; about 30 minutes baking. SERVINGS: 4.

Tip: the sea bream is done when the flesh flakes easily away from the central bone with a fork.

Photo: Wikimedia Commons (CC BY-SA 4.0)