Italian · Dinner
Whole Roasted Sea Bream
Whole sea bream roasted in a hot oven over fennel and lemon, stuffed with garlic, parsley and thyme, finished with olive oil and lemon juice. The skin crisps while the flesh stays moist, and the fennel softens underneath, turning tender and faintly aniseed alongside the fish.
$9
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.6gProtein
22.1gFat
9.2gCarbs
2.9gSugar
3.1gFiber
720mgSodium
99mgChol
3.4gSat Fat
870mgPotassium
95mgCalcium
2.1mgIron
3.2mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Pat the sea bream dry, score the skin twice on each side, and season the cavity with salt and pepper.
2
Build
Scatter fennel and half the lemon over a roasting dish base, lay the fish on top, then tuck garlic, parsley, thyme, and remaining lemon into the cavity.
3
Roast
Drizzle olive oil over the fish and vegetables, then roast at 425F (220C) for 22-25 minutes until the skin is crisp and flesh flakes easily.
4
Plate
Transfer the bream to a plate with roasted fennel and lemon, spoon over pan juices, finish with lemon juice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole sea bream, scaled and gutted (180g)
- 11 small fennel bulb (120g)
- 11 lemon
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh parsley
- 4 sprigs4 sprigs fresh thyme
- 2 tbsp2 tbsp olive oil (30ml)
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon juice (10ml)
