Foil Baked Sea Bream
Delicate foil-baked sea bream with herbs
Enjoy this exquisite flavor of Mediterranean Foil Baked Sea Bream, seasoned with dried oregano, black salt, and pepper. So delicious!
Quick Info:
Latest Review
Followed the recipe exactly the way it is - turned out incredibly good. This is the first time I taste the actual fish, and it's so good!!
Ingredients
- 2 sea bream
- 2 tablespoons olive oil
- 1/2 teaspoon oregano
- 1/2 teaspoon saltused black salt
- 1/4 teaspoon black pepper
- 6 sprigs parsley
- 1 lemonsliced wedges for serving
This Mediterranean Foil Baked Sea Bream is greatly seasoned with aromatic dried oregano, black salt, and pepper, and drizzled with olive oil. Simply delicious!
Ingredients
| 2 sea bream |
| 2 tablespoons olive oil |
| 1/2 teaspoon oregano |
| 1/2 teaspoon salt used black salt |
| 1/4 teaspoon black pepper |
| 6 sprigs parsley |
| 1 lemon sliced wedges for serving |
Nutrition per 1 serving
Please note that I am not a nutritionist. The nutrition information is provided for reference only.
How to make Foil Baked Sea Bream
Step 1. Prepare fish and preheat oven 5 minPreheat your oven to 375°F (190°C). |
Step 2. Season fish 1 minSeason fish with black salt, pepper, and dried oregano. Place sea breams on a tray covered with foil. |
Step 3. Add parsley 3 minPlace 3 sprigs of parsley inside each fish. |
Step 4. Bake fish 25 minBake the sea breams for about 20-25 minutes, or until they are cooked through and easily flake with a fork. Cooking time may vary depending on the size of the fish, so keep an eye on them to avoid overcooking. Once the sea breams are done, carefully open the foil packet. |
Step 5. Serve 1 minGarnish the sea breams with lemon wedges on the side. Your Foil Baked Sea bream is ready. Enjoy! |
What part of the year is it best to make it?
While sea bream is available year-round, the flavor is amazingly delicious.
You can enjoy this foil-baked method any time of the year, especially when you crave some flavorful lemony taste.
Where can I buy the ingredients to make Foil Baked Sea Bream ?
You can find all the ingredients for this recipe at your local grocery store or fish market.
When selecting sea bream, opt for fresh, firm fish with clear eyes and a mild, briny aroma.
If you’re unable to find black salt, regular salt will suffice, though the unique flavor of black salt adds a delightful twist to the dish.
Can I substitute any of the recipe ingredients?
Feel free to adjust my recipe to your taste preferences or dietary restrictions.
For instance, you can replace sea bream with other mild-flavored white fish such as snapper or tilapia.
Additionally, you can experiment with different herbs and spices, such as cilantro, red paprika, and rosemary though the classic combination of oregano, black salt, and pepper complements the delicate flavor of sea bream beautifully.
Can I make Foil Baked Sea Bream part of a menu?
Absolutely! Foil Baked Sea Bream pairs wonderfully with a variety of side dishes, making it a versatile option for any menu.
For an appetizer, serve my delicious Shrimp in Garlic Sauce, Spicy Salmon Tartare, or Tuna Carpaccio.
Add some Simple Boiled Red Potatoes as a side. Or serve with Cucumber Red Onion Salad or Garlic Tomato Salad for a complete and satisfying meal.
For a dessert, go with my Apple Cinnamon Cake, Raspberry Pavlova, or Cherry Pavlova.
Recipe tips & tricks
- Ensure the sea bream is thoroughly cleaned and scaled before baking to prevent any unpleasant textures or flavors.
- Drizzle the olive oil evenly over the fish to help seal in moisture and enhance its tenderness.
- When wrapping the sea bream in foil, create a tight seal to prevent any juices from escaping during baking.
- Garnish the finished dish with fresh lemon slices.
- You may cut the head if you don’t like it.
This Foil Baked Sea Bream is a testament to the beauty of Mediterranean cuisine. It is a simple and elegant dish!
Wine pairings and non-alcoholic options
Curated by Leo.
To complement the vibrant flavors of Foil Baked Sea Bream, I recommend pairing it with a light, refreshing white wine such as Pinot Grigio or Sauvignon Blanc.
Alternatively, a crisp rosé or sparkling water with a splash of lemon would also make delightful and simple accompaniments.
How long can I store the leftovers?
If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 2-3 days.
When reheating, gently warm the fish in the oven to maintain its moisture and flavor.
2 comments Hide comments
Followed the recipe exactly the way it is – turned out incredibly good. This is the first time I taste the actual fish, and it’s so good!!
Happy to hear it. That’s one of my goals on this blog – show how incredible the taste of the actual fish, meat, you name it, without many of the seasonings. Enjoy!