3 servings (1 fish per person)
How to cook Baked Whole Sea Bream with Rosemary and Parsley
- 3 whole sea bream (about 10-11 ounces each)
- Rosemary leaves of 2-3 sprigs
- 1 medium bunch parsley
- 1 lemon, sliced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Preheat the oven at 390°F (200°C).
- Clean the fish, remove the entrails and gills, cut off fins.
- Rinse the fish under running cold water and pat dry with paper towels.
- Make 3-4 slashes on either side of the fish. Rub the fish with salt and pepper inside and out.
- Place 2-3 sprigs of parsley into cavity of each fish.
- Grease a baking dish with 1 tablespoon of olive oil and lay the fish.
- Drizzle with remaining 2 tablespoons of olive oil and sprinkle with rosemary leaves evenly over the fish.
- Arrange the lemon slices around and between the fish.
- Bake in a preheated oven until fish flesh can easily be broken-up with a fork, for about 20-25 minutes.
- Serve the baked sea bream hot with easy side dish and fresh vegetables.
Prep time: 10 mins
Cook time: 25 mins
The Baked Whole Sea Bream with Rosemary and Parsley recipe is so simple to execute, yet tastes so awesome!
This is a seriously easy dish to make. Even if you’ve never baked a fish before or handled a whole fish, you’ll be able to pull this one off.
The thing I love about baking fish whole is the fact that there is such little prep time involved in doing it. Not only that but the fish becomes so tender and just flakes apart when you run your fork through it.
I used sea bream in this recipe, but you could use any fish really. Another that I regularly bake is trevally, sea bass or sea bream, so feel free to experiment here.
This recipe for Baked Whole Sea Bream with Rosemary and Parsley serves/makes: 3 servings (1 fish per person)
The Baked Whole Sea Bream with Rosemary and Parsley recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bream
Preparation Method: Baked