Sea Bream baked in Foil

This sea bream recipe with a fresh, zesty flavour, is perfect for a quick meal but looks impressive enough to ‘wow’ a few friends!

Sea Bream

Sea Bream baked in foil

Serves 4  Preparation 15 minutes Cooking 30 minutes

  • 2 sea bream, gutted and scaled but with head and skin on
  • olive oil
  • 2 garlic cloves
  • 3 sprigs of flat parsley leaves, chopped
  • 2 tsp capers
  • sea salt
  • 2 lemon slices
  • 2 cherry tomatoes, halved
  • black pepper (optional)
  1. Preheat the oven to 180°C/Gas Mark 4. Rinse the sea bream under cold water and place them on a plate. Lay out a sheet of foil for each sea bream, big enough to wrap around it. Grease the foil with olive oil and place the fish on top.
  2. Stuff the inside of each sea bream with a garlic clove, a quarter of the parsley, 1 tsp capers, some olive oil and a pinch of salt.
  3. Top each fish with a lemon slice, 2 tomato halves and the rest of the parsley, then sprinkle with more olive oil and salt. Wrap the foil around each fish and fold the edges tightly. Place on a baking tray and bake in the preheated oven for about 30 minutes.
  4. To check that the fish is cooked, slip a knife into the thickest part – the flesh should be opaque right through to the bones. Serve hot, with a good grinding of black pepper, if you like.