Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
This Mediterranean Foil Baked Sea Bream is greatly seasoned with aromatic dried oregano, black salt, and pepper, and drizzled with olive oil. Simply delicious!
What is the Best Season to Make this Recipe?
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.
What are the Health Benefits of this Dish?
Sea bream is not only a flavorful choice but also a nutritious one.
Rich in omega-3 fatty acids, vitamins, and minerals, sea bream offers numerous health benefits, including improved heart health, brain function, and overall well-being.
Additionally, baking the fish in foil helps to preserve its natural moisture and nutrients, making it a wholesome option for health-conscious foodies.
Where Can I Buy the Required Ingredients?
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 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 this Dish 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.
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.
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!
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Steps
1
Done
5 min
Prepare fish and preheat oven
Preheat your oven to 375°F (190°C).
Rinse the sea breams under cold water and pat them dry with paper towels. Place sea bream on a board. Score fish from both sides.
2
Done
1 min
Season fish
Season fish with black salt, pepper, and dried oregano. Place sea breams on a tray covered with foil.
Drizzle the olive oil evenly over the sea breams, making sure to coat both sides.
3
Done
3 min
Add parsley
Place 3 sprigs of parsley inside each fish.
Wrap sea bream tightly in the aluminum foil, creating a sealed packet.
Transfer fish to the preheated oven.
4
Done
25 min
Bake fish
Bake 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.
5
Done
1 min
Serve
Garnish the sea breams with lemon wedges on the side. Your Foil Baked Sea bream is ready. Enjoy!
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