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Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 small whole sea bream
  • 2 medium sized potaoes, scrubbed and thickly sliced
  • 2 tbsps dried herbs (oregano, rosemary, thyme...)
  • 1 lemon, cut into wedges
  • a hanful of green olives
  • 1 tbsp sultanas
  • 1 tbsp pine nuts
  • 1 dsp small capers
  • a little fresh rosemary, leaves only
Sicilian Style Baked Sea Bream
Wholesome Mediterranean traybake with roasted Potatoes!
Sicilian Style Baked Sea Bream Sicilian Style Baked Sea Bream

Back to one of my favourite whole fish traybakes with this lovely Sicilian inspired baked sea bream! Super easy with everything in the oven together and just bursting with those wonderful flavours of the Mediterranean... sublime!

  1. Start with your potatoes, brushed with olive oil, seasoned and set out on a baking tray. Roast in a hot oven (180ish) for 10/15 minutes, until they're starting to brown at the edges
  2. In the meantime, take a sharp knife and make four incisions in the flesh of each of the fish. Brush with olive oil and sprinkle with the herbs. Stuff each cavity with a couple of lemon wedges and then season well with coarse sea salt and cracked black pepper
  3. Then transfer in with the potatoes, along with the olives, sultanas, pine nuts and the remainder of the lemon wedges. Add a spinkling of fresh rosemary or thyme leaves and drizzle with a little more olive oil. Return to the oven for another 10/15 minutes, until the fish has cooked through. Add in the capers, squeeze the lemon over the fish and serve up!
Sicilian Style Baked Sea Bream
Wholesome Mediterranean traybake with roasted Potatoes!
Sicilian Style Baked Sea Bream Sicilian Style Baked Sea Bream

Back to one of my favourite whole fish traybakes with this lovely Sicilian inspired baked sea bream! Super easy with everything in the oven together and just bursting with those wonderful flavours of the Mediterranean... sublime!

Prep 45 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 small whole sea bream
  • 2 medium sized potaoes, scrubbed and thickly sliced
  • 2 tbsps dried herbs (oregano, rosemary, thyme...)
  • 1 lemon, cut into wedges
  • a hanful of green olives
  • 1 tbsp sultanas
  • 1 tbsp pine nuts
  • 1 dsp small capers
  • a little fresh rosemary, leaves only
  1. Start with your potatoes, brushed with olive oil, seasoned and set out on a baking tray. Roast in a hot oven (180ish) for 10/15 minutes, until they're starting to brown at the edges
  2. In the meantime, take a sharp knife and make four incisions in the flesh of each of the fish. Brush with olive oil and sprinkle with the herbs. Stuff each cavity with a couple of lemon wedges and then season well with coarse sea salt and cracked black pepper
  3. Then transfer in with the potatoes, along with the olives, sultanas, pine nuts and the remainder of the lemon wedges. Add a spinkling of fresh rosemary or thyme leaves and drizzle with a little more olive oil. Return to the oven for another 10/15 minutes, until the fish has cooked through. Add in the capers, squeeze the lemon over the fish and serve up!