Baked sea bream



The baked sea bream, along with the sea bass, is one of the most loved main courses based on fish thanks to its simplicity. In fact, making it is really easy, you just need to enrich the fish with aromatic herbs and place it on a baking tray together with the potatoes... the oven will do the rest. By respecting the cooking times and the size of the fish you will get tender meat and perfectly crispy potatoes! This dish is always appreciated by everyone, so much so that it never fails to appear on the menu of a good fish restaurant; you can make it for many occasions, such as Sunday lunch, but also for a dinner with friends. To fully enjoy the taste of the sea bream, always make sure to buy fresh fish, preferably not farmed, you will feel the difference! And if you are worried about the bones, do not worry, cleaning the fish will not be so difficult thanks to a perfect cooking.

Here are other recipes with sea bream not to be missed:

  • Sea bream in parchment
  • Mediterranean sea bream
  • Sicilian sea bream
  • Sea bream in crazy water
  • Pan-seared sea bream
  • Baked sea bream fillets
  • Pan-fried sea bream fillets and potatoes


Sea bream 2 lbs (900 g)
Garlic 2 cloves
Rosemary 1 sprig
Thyme 1 sprig
Lemons 2 slices
Black pepper to taste
Fine salt to taste
for the potatoes
New potatoes 0.9 lb (400 g)
Salt to taste
Oregano to taste
Extra virgin olive oil 3 tbsp (40 g)

How to prepare Baked sea bream

To prepare the baked sea bream start with cleaning the sea bream: use scissors to cut the fins 1, then descale it under running water using the back of a knife or, if you have it, with the special tool for scaling fish 2 or with a knife blade. With a pair of scissors, make a cut on the belly of the sea bream, proceeding straight up to under the head 3.

At this point remove the guts 4 and rinse the sea bream well under running water to eliminate any impurities 5. Fill the cavity with sprigs of rosemary 6.

Add also sprigs of thyme 7, the two cloves of garlic, then salt and pepper 8. Finally, insert two lemon slices 9.

Now move on to the potatoes. Wash them well and without peeling them cut each one into 4 wedges. Transfer to a bowl and season with oil 11 and flaky salt 12.

Add some dry oregano 13 and mix well 14. Now transfer the sea bream to a large baking dish and add the potatoes too 15.

Arrange them well around the fish, without overlapping 16. Add more rosemary 17 and lemon slices, if you like. Bake in a preheated static oven at 350°F for 40 minutes. Halfway through cooking, stir the potatoes for even cooking. Remove from the oven and serve your baked sea bream.

How to store

It is recommended to consume the sea bream as soon as it is baked. If there are leftovers, store them together with the potatoes in the refrigerator, well covered with plastic wrap or in an airtight container for 1-2 days at most. Freezing is not recommended.


If you prefer, you can also cut the potatoes into slices for crispy chips.

Once the fish is cleaned, season the fillets with salt and oil.