Delicious Sea Bream from Oven my way

Delicious Sea Bream from Oven my way

A wonderful and simple Mediterranean recipe for baked sea bream from the oven. The fish is very juicy and tasty! For this recipe, you will of course need fish, lemon, wine, parsley, chives, garlic and spices that we generally have at home. Boiled potatoes with Swiss chard, French fries or yellow rice go fantastically with this fish. You can watch the process here. Follow recipe.

Ingredients: simple, total time: 60 min. 2 serving

2 sea bream/ cleaned
salt and pepper to taste
bio dry spice Vegeta to taste
1 full tsp ground paprika
2 full tsp flour
1 Tbsp parsley/ finely chopped
1 Tbsp chives
2 cloves of garlic/ minced
7 Tbsp of olive oil EVO
2 lemons or lime/divided, 1. 5 cut into rings then in half and other half lemon juice
50 ml dry white wine/ optional
50 ml water

For Yellow Rice:

For the process of making yellow rice, see here.

Preparation:

Clean the fish from the scales and remove the entrails from the fish and wash.
Remove the fins and gills with scissors, I left only the fishtail.
Then dry them well with a kitchen towel.
Make 3 cuts on each side of the fish using a sharp knife.
Salt the fish on all sides and add Vegeta bio seasoning to taste, including the inside of the fish.
With the help of a brush, grease the baking dish with olive oil. Lay the fish next to each other.
In a small bowl, pour sweet ground pepper, flour, and add olive oil, mix it all well.
In another bowl, squeeze half a lemon, add olive oil, parsley, chives and chopped garlic, mix everything well.
Stuff the inside of the fish with parsley, chives, lemon and garlic.
Coat the outside fish from all sides, including cuts, with flour, oil and allspice.
The rest of the parsley, chives and garlic pour over the fish evenly.
Cut 1 lemon into rings, then cut them in half.
Insert each part of the lemon into the fish slices.
Add white wine and water to a spray bottle.
Bake in a preheated oven at 200°C for about 40 minutes.
Do not turn the fish during cooking.
While baking, sprinkle with a mixture of wine and water every 10–12 minutes.
If the upper oven is hotter, cover it with aluminum foil.
After 30 minutes, reduce the baking time to 180°C and bake for another 10 minutes.
Cool the fried bream for about 10 minutes, then serve.
Serve the fish with rice or if you prefer the potato and Swiss chard version, see the recipe here.
Serve with a lemon wedge.

Buon appetito!

NOTE:

Double the ingredients for 4 people.
To make it easier to separate the bones from the meat of the fish, open the fish in half from the lower part of the stomach, this way you will separate the spine of the fish, but you will have even longer and thinner bones that are visible.
If you don't have dry white wine, you can spray with just water.
Keep the rest of the fish in the refrigerator for 1 day.