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    • Baked Sea Bream with Tomatoes and Olives

    Baked Sea Bream with Tomatoes and Olives

    Mark Sharron
    Easy
    35 minutes
    02-Apr

    Baked Sea Bream with Tomatoes and Olives is a delicious, easy-to-make dish packed with flavour. The combination of fresh sea bream, tomatoes, olives, capers, and parsley makes for a unique and flavorful meal that is sure to please. This dish is also very nutritious and packed with heart-healthy omega-3 fatty acids, vitamins, and minerals. It’s a great way to add a healthy and delicious meal to your dinner table.

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    Ingredients

    • 1 whole sea bream, scaled and gutted
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 4-5 large tomatoes, sliced
    • 1/4 cup pitted olives, sliced
    • 2 tablespoons capers
    • 2 tablespoons fresh parsley, chopped
    • Salt and black pepper to taste
    • 1 lemon, cut into wedges

    Method

    • Step-by-Step Method: Baked Sea Bream with Tomatoes and Olives
    • Preheat oven to 200°C (400°F)
    • Rinse the whole sea bream under cold water and pat dry with paper towels
    • Score the skin of the sea bream 2-3 times on each side with a sharp knife
    • Rub both sides of the fish and inside the cavity with olive oil
    • Season the fish inside and out with salt and black pepper
    • Place sliced tomatoes in a single layer on a baking dish
    • Sprinkle half of the minced garlic over the tomatoes
    • Arrange the sea bream on top of the tomatoes
    • Scatter the sliced olives, capers, and remaining minced garlic around the fish
    • Drizzle a little more olive oil over the top
    • Place a few lemon wedges inside the fish cavity, and the rest around the fish
    • Bake on the middle rack for 20–25 minutes (until flesh is opaque and flakes easily)
    • Remove from oven and let rest 2–3 minutes
    • Carefully transfer fish to a serving platter
    • Spoon tomatoes, olives, and pan juices over and around the fish
    • Sprinkle chopped fresh parsley over the top for aroma and colour
    • Serve immediately, garnished with extra lemon wedges and a drizzle of pan juices
    • Recommended accompaniment: a rustic green salad or steamed new potatoes
    • For plating: lay the bream atop the tomato and olive bed, garnish with parsley and lemon wedges