Greek Oven Baked Sea Bream Recipe
User Reviews
4.2
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
2
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Calories
477 kcal
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Course
Main Course
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Cuisine
Greek
Greek Oven Baked Sea Bream Recipe
Description
The recipe prepares two whole sea bream by cleaning and scaling them. Incisions are cut along each side of the belly for seasoning. The fish is generously salted inside and out, including the incisions. A mixture of olive oil and lemon juice is drizzled over the fish, which is then sprinkled with thinly sliced garlic and dried oregano. Ground black pepper is added for mild heat.
The fish is tightly wrapped first with parchment paper then aluminum foil to seal in steam during baking at a high temperature (230°C/446°F). This cooking method gently steams the fish, keeping it moist and tender. The aromatic garlic, oregano, and lemon penetrate the fish, imparting Mediterranean flavors with a fresh tang and herbal notes.
This baked sea bream works well as a simple main course served alongside light vegetable sides or salads. Cooking in packets minimizes cleanup while preserving texture and flavor. The use of parchment over foil steams while protecting the delicate fish skin from direct heat.
Ingredients
- 2 sea bream about 500-600 grams each
- 7 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 2-3 teaspoons oregano dried
- 2 small garlic cloves
- black pepper ground
- kosher salt
- parchment paper
- aluminum foil
Instructions
- Preheat oven to 230°C/446°F.
- Prepare the fish. Remove its scales with a fork. Open the belly and remove the fish innards. Rinse well
- On your working surface lay a large piece of aluminum foil. On top add a large piece of parchment paper. Put the fish on top.
- With a sharp knife make a lengthwise incision at the center of the fish's belly. (on both sides)
- Season well with kosher salt. Add some in the belly and at both the incisions you just made.
- In a small bowl whisk together the olive oil and lemon juice. Pour half of it over the fish.
- Cut one garlic clove into very thin slices and sprinkle over the fish.
- Season using half the amount of oregano and some ground pepper.
- Fold the parchment paper at each end. Start by folding envelope-like and than secure tightly. Wrap the aluminum foil well around the fish, making sure there aren't any holes for the steam to escape.
- Repeat process for the next fish . Add the fishes in a baking pan.
- Add about 2 fingers of water in the pan. Bake for 50 minutes to 1 hour.
- NOTE: At half an hour check to see if there is still any water left in the pan. If not add a bit more so the fish won't stick to the bottom.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 52g | 80% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 38g | 190% |
| Sodium | 0.1mg | 0% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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