Oven Baked Whole Sea Bream

Sea bream, or ‘Tsipoura’ as it’s known in Greek, is a white-fleshed fish rich in healthy fats and omega-3s. It’s a staple of the Mediterranean diet, typically grilled or oven-baked and finished with a drizzle of olive oil and lemon juice.

In this recipe, I’ll show you how we prepare oven-baked whole sea bream in Greece using just a few simple ingredients that most of us already have at home. It’s quick and easy to make, and in under an hour, you’ll have a nutritious meal ready to serve with a side of salad or potatoes.

Ingredients & How-to

To make this oven baked whole sea bream we are going to need 3 whole sea breams, olive oil, lemons, oregano, mustard, bay leaves, salt and freshly ground pepper.

• Lemons: I’m using lemon juice to marinate the fish before baking, and placing a thin slice inside each one’s belly.
• Mustard: I’m using a little bit of dijon mustard that adds a nice flavor to the marinade. You could also use french mustard or any other you have at home.
• Oregano: If you don’t have oregano, you could also use mixed dried herbs or Italian seasoning.

I’m using 3 whole sea breams. Depending on where you buy them from, usually they come clean and ready to cook. If your sea breams are not cleaned then you need to

• Scale the fish: Holding the sea bream by the tail, use a fish scaler or the back of a knife to scrape off the scales. Make short strokes and move your way towards the head. Repeat on the other side and rinse under cold water.
• Gut the fish: Use a sharp knife to make a cut along the belly, starting from the vent (near the tail) up to the gills. Carefully pull out the internal organs and discard them. Scrape out any remaining blood or dark membranes with a spoon or the back of a knife to prevent a bitter taste.

For full quantities check the recipe down below.

01. I start with prepping the marinade that I’ll use to brush the fish. In a bowl, I add olive oil, lemon juice, mustard, salt, ground black pepper and oregano.

02. I mix everything with a fork or a little whisk and set aside.

03. Next, I pat-dry the sea breams with a paper towel. This helps achieve crispier skin and allows the oil and seasoning to stay on.

04. The belly of the fish often has a strong fishy flavor. To prevent this, I brush the belly of each sea bream with the marinade and add a lemon slice and a bay leaf.

05. I brush both sides of each sea bream with the marinade. I place the fish on a baking tray with a rack and make two shallow cuts on the belly of each one. This helps with even cooking and prevents the skin from puffing up.

06. I place the fish on a tray with a rack and put it in the oven. I bake them for 40 minutes at 375°F (190°C), then switch to the broil setting (or grill setting on some ovens) for 5–6 minutes to get a nice color and crispy skin.

Tips

• Make sure you pat dry the sea breams before brushing the marinade to remove any moisture and have a crispier skin.
• Turning on the broil for the last few minutes will give you that nice crispy skin and a grilled effect—all using just your oven.
• Fish is best enjoyed whilst hot and freshly made.

Serving suggestions

We love having these oven baked whole sea breams with a drizzle of lemon and olive oil for extra flavor. You could serve them with some salad on the side like a classic Greek salad or some greens like amaranth greens.

Storage

If you have any leftovers of the baked sea bream, you could store it in the fridge and consume it within 1-2 days. I recommend cleaning the fish from any bones before placing in the fridge as it’s easier when it’s warm.

FAQ

What other fish can I use instead of sea bream?

Can I use the same marinade recipe for grilled sea bream?