@momma.cooking: Mediterranean Herb-Baked Whole Sea Bream Ingredients 1. Whole sea bream – 1 fish, about 2 1/2 lb, cleaned and scaled 2. Olive oil – 4 tbsp 3. Garlic – 5 cloves, minced 4. Fresh parsley – 3 tbsp, chopped 5. Fresh dill – 2 tbsp, chopped 6. Fresh thyme – 1 tbsp 7. Lemon – 2, thinly sliced 8. Cherry tomatoes – 1 1/2 cups, halved 9. Lemon juice – 2 tbsp 10. Smoked paprika – 1 tsp 11. Dried oregano – 1 tsp 12. Sea salt – 1 1/2 tsp 13. Black pepper – 1/2 tsp 14. Butter – 2 tbsp, softened 15. White wine – 1/3 cup 16. Red pepper flakes – 1/4 tsp Recipe 1. Preheat the oven to 425°F and line a large baking tray with aluminum foil. Lightly brush the foil with 1 tablespoon of olive oil to prevent the fish from sticking. 2. Rinse the cleaned whole sea bream under cold water and pat it completely dry with paper towels. Make 4 to 5 deep diagonal cuts through the skin on each side of the fish, stopping before cutting through the bones. 3. In a small bowl, combine the remaining olive oil, minced garlic, chopped parsley, chopped dill, thyme, lemon juice, smoked paprika, oregano, sea salt, black pepper, and red pepper flakes. 4. Rub the herb-garlic mixture generously over the entire outside of the fish, working it into the diagonal cuts so the seasoning reaches the flesh. 5. Spread the softened butter inside the cavity of the fish, then stuff the cavity with several lemon slices, a few sprigs of thyme, and a small handful of fresh parsley. 6. Arrange the halved cherry tomatoes and remaining lemon slices around the fish on the foil-lined tray. Drizzle the vegetables with a little of the seasoned oil remaining in the bowl. 7. Pour the white wine around the fish rather than directly over the skin. This creates flavorful steam and helps keep the fish moist while it roasts. 8. Place the tray in the preheated oven and roast for approximately 25 to 35 minutes, depending on the size of the fish, until the skin is deeply golden and the flesh flakes easily when tested near the thickest part. 9. Halfway through cooking, carefully spoon some of the hot pan juices over the fish without disturbing the crisping skin. 10. Continue roasting until the thickest portion of the fish reaches 145°F and the flesh is opaque and tender. If the skin needs more color, broil for 1 to 2 minutes while watching closely. 11. Remove the fish from the oven and let it rest on the tray for 5 minutes, allowing the juices to settle back into the flesh. 12. Transfer the whole roasted fish to a serving platter and spoon the roasted cherry tomatoes and lemon-infused pan juices around it. 13. Garnish generously with fresh parsley, dill, thyme, and additional lemon slices. Spoon a little of the buttery herb sauce over each portion just before serving. 14. Serve immediately with roasted potatoes, rice, grilled vegetables, or a crisp Mediterranean salad, and offer extra lemon wedges alongside the fish. Follow for more delicious seafood recipes and amazing homemade food ideas!

Momma Cooking

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Tuesday 15 September 2026 13:08:56 GMT