Oven- Baked Sea Bream with Lemon & Oregano

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Oven- Baked Sea Bream with Lemon & Oregano is an impressive delicate entrée which at the same time is elegantly simple. Start with the freshest fish possible. If you live in New York City, Citarella would be your best bet; it has a superb selection of fish and seafood that’s always fresh. Handpick two whole Sea Bream or Branzino fish, approximately half a pound each. They should smell oceany, not fishy and have nice shiny scales with clear eyes. Then ask the fishmonger to fillet them for you. Do not overpower with herbs, this fish requires three humble ingredients– lemon, good quality sweet and fruity olive oil and fresh oregano leaves! Bake the fillets for only ten minutes to ensure that they will be moist. I guarantee that the buttery, tender Sea Bream will surely please your guests! Serve along with Persimmon, Blood Orange & Pomegranate Salad, which is in itself quite excellent with all those winter fruits. A chilled flowery Chardonnay from California will nicely complement this dish.

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Ingredients: Sea Bream fillets, lemon, oregano springs, extra-virgin olive oil, sea salt and freshly ground black pepper.

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Fresh oregano has bright green, velvety leaves, which should be free of any browning or mold. This aromatic, slightly spicy herb is predominately used in Mediterranean cooking and works wonderfully with the fish.

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Preheat the oven to 425 degrees F. Using mandoline or a very sharp knife, slice the lemon. Drizzle baking sheet with olive oil and lay down lemon slices in four rows, 3-4 pieces for each fillet.

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Place sea bream fillet skin side up on the work surface. Using the tip of a sharp knife make several shallow slashes in the skin about 1 inch apart. Place the fillets on top of lemon slices and drizzle with olive oil. Season generously with salt and freshly ground black pepper.

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Scatter oregano leaves on top of sea bream fillets and bake for 10-12 minutes, depending on the thickness.

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Serve along with Persimmon, Blood Orange & Pomegranate Salad.

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Bon Appétit!
Svitlana

Oven- Baked Sea Bream with Lemon & Oregano

recipe details

Serves 6

Ingredients

  • 4 Sea Bream, Red Snapper or Branzino fillet
  • 1 lemon
  • 2 sprigs oregano
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper 

Directions

  1. Preheat the oven to 425 degrees F. Using mandoline or a very sharp knife, slice the lemon. Drizzle baking sheet with olive oil and lay down lemon slices in four rows, 3-4 pieces for each fillet.
  2. Place the fillet skin side up on the work surface. Using the tip of a sharp knife make several shallow slashes in the skin about 1 inch apart. Place the fillets on top of lemon slices and drizzle with olive oil. Season generously with salt and freshly ground black pepper. Scatter oregano leaves on top and bake for 10-12 minutes, depending on fillets thickness.
  3. Serve along with Persimmon, Blood Orange & Pomegranate Salad.   

TIP: Oven or hot frying pan, scoring your fish ensures even cooking and prevents from curling up.

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