Oven-Baked Sea Bream with Lemon, Garlic and Olive Oil — a Classic Mediterranean Recipe

INGREDIENTS (serves 4):

• 2 fresh sea bream (about 400–500 g each), cleaned inside and scaled
• 4 tablespoons extra virgin olive oil
• 1 large lemon cut into thin slices + juice of half a lemon
• 4 garlic cloves cut into slices
• 2 sprigs fresh rosemary (or 1 teaspoon thyme)
• Sea salt and freshly ground black pepper, to taste
• Optional for the tray: 2 tomatoes cut into quarters, 1 red onion in slices, 1 red pepper in strips

PREPARATION STEPS:

1. Heat the oven to 200°C (or 180°C fan). Lightly oil a wide baking tray.
2. Rinse the fish with cold water and dry well with kitchen paper. With a sharp knife make 2–3 diagonal cuts on each side of the fish — this lets the seasoning penetrate deeper and the fish bake evenly.
3. Rub the fish inside and out with salt, pepper and olive oil. Inside the belly of each fish place lemon slices, garlic slices and a sprig of rosemary.
4. Place the fish in the tray, sprinkle with the juice of half a lemon and a little olive oil. Surround with the vegetables (tomato, onion, pepper), if using, and lightly salt them too.
5. Bake the fish for 25–30 minutes in the oven, until the flesh is white, firm and flakes easily from the bones with a fork. Halfway through baking, you can spoon the tray juices over the fish.
6. Remove from the oven, let rest 2–3 minutes and serve hot with extra virgin olive oil, finely chopped fresh parsley and lemon slices on the side.

Prep time: 15 min — Bake time: 25–30 min — Servings: 4