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a plate with oven roasted sea bream over lettuce and lemons

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Oven Roasted Sea Bream With Lovage Recipe (Tsipoura)

This sea bream recipe is made with a fragrant herb paste that complements the rich taste of the fish. I recommend serving it with a side of roasted potatoes or on a bed of green salad and capers.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 20 minutes
Total Time: 55 minutes
by: Aya
Servings: 2
Course: Main Course
Cuisine: Balkan, Mediterranean

Ingredients

  • 2 sea breams
  • 2 lemons
  • 2 tbsp lovage fresh; can be substituted with 1 Tbsp parsley + 1 Tbsp celery leaves
  • 5 tbsp olive oil
  • 4 sprigs thyme fresh
  • 8 cloves pressed garlic
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried oregano
  • 1 tbsp breadcrumbs
  • 2 tbsp white wine I used Muscat Ottonel which I think works best with this fish

Instructions

  • Thoroughly clean the sea bream by removing its scales and innards.
  • Pat dry with a paper towel, then cut off the fins and trim off the tail.
  • Make 3 vertical slashes on both sides of the flesh, then generously season with black pepper and salt.
  • Mix half of the lemon juice of 1 lemon and white wine, then pour the mixture over the inside and outside of the fish.
  • Leave the fish to rest for 20 mins in the fridge.
  • Combine the pressed garlic, olive oil, the remaining lemon juice, lovage, oregano, breadcrumbs and a pinch of salt in a small cup.
  • Use the herb mixture to fill in the scores as well as the inside of the fish.
  • Slice the second lemon and stuff it inside the sea bream along with the fresh thyme. Drizzle some olive oil on top.
  • Place the sea bream in a baking pan lined with olive oiled parchment paper and roast at 410°F (210°C) for roughly 25 minutes or until the thickest part of the fish registers 145°F (63°C).
  • Garnish with fresh lettuce and capers and serve.

Notes

  • Let the fish rest for about half an hour after you rub in the salt and black pepper. This will suck out the moisture and make the flesh more tender.
  • If you want to cook the fish more evenly, I recommend using a wire rack. 

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Nutrition

Calories: 1300kcal | Carbohydrates: 20g | Protein: 161g | Fat: 62g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Sodium: 2117mg | Potassium: 295mg | Fiber: 5g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 65mg | Calcium: 96mg | Iron: 2mg

I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.

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