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    • Sea Bream with Saffron and Lemon

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Sea Bream with Saffron and Lemon is a delicious, aromatic dish that is sure to tantalize your taste buds. This easy-to-prepare recipe is packed with flavour and nutrition, making it an ideal choice for a quick and healthy meal. The combination of saffron, lemon, garlic, and parsley creates a unique flavour that is both subtle and complex, while the olive oil adds richness and depth. The sea bream itself is a mild-tasting fish, making it the perfect canvas for the vibrant flavours of the other ingredients. With its beautiful presentation, this dish is sure to impress your guests.    
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    Ingredients

    • Sea Bream 
    • Saffron
    • Lemon 
    • Olive Oil 
    • Garlic 
    • Parsley 
    • Salt 
    • Black Pepper

    Method

    • Step-by-Step Method: Sea Bream with Saffron and Lemon
    • Preheat oven to 200°C (390°F)
    • Pat sea bream dry with paper towels
    • Lightly score the skin of the sea bream on both sides
    • Place saffron in a small bowl, add 2 tablespoons warm water, and let infuse for 5 minutes
    • Slice lemon into thin rounds; reserve a few slices for garnish
    • Peel and finely chop garlic
    • Chop parsley finely; reserve some for garnish
    • In a bowl, combine olive oil, infused saffron (with water), chopped garlic, juice from half a lemon, half of the chopped parsley, salt, and black pepper
    • Rub the sea bream inside out with salt and black pepper
    • Spread the saffron-olive oil mixture over the sea bream, massaging into cuts and cavity
    • Line a baking tray with parchment or lightly oil
    • Arrange lemon slices on the tray; lay the fish on top
    • Drizzle remaining saffron oil over the fish
    • Bake for 18–22 minutes until fish flakes easily with a fork and skin is lightly golden
    • Remove from oven; rest 2–3 minutes
    • Plate the fish over the baked lemon slices
    • Sprinkle with reserved parsley
    • Serve immediately
    • Suggestion: Pair with a drizzle of olive oil and a lemon wedge for added brightness
    • For presentation, serve whole at the table, fillet at service if desired