Foil-baked sea bream

Name: Foil-baked sea bream
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Sea bream 1 lb (450 g) each 2; Garlic 1 clove; Fine salt to taste; Black pepper to taste; Parsley 2 sprigs; Thyme 1 sprig; Extra virgin olive oil 1 ½ tbsp; Lemons 1 slice

it es br de fr

195

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 195
Carbohydrates g 2
of which sugars g 2
Protein g 31.1
Fats g 7
of which saturated fat g 1.19
Fiber g 0.8
Cholesterol mg 98
Sodium mg 405

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Good color and tender, flaky texture make foil-baked sea bream a top pick for any home cook aiming to put healthy fish dishes on the table. Light but satisfying, this impressive seafood meal suits everything from casual weeknights to family celebrations—kids usually love seeing the foil opened at the table, since that keeps all the aromatic herbs for fish front and center. Families searching for reliable baked fish recipes will notice the moist bite and gentle flavors of Mediterranean sea bream here…DELICIOUS and full of those subtle citrus and herb layers that seem just right for fish. Wrapped up to keep every bit of flavor inside, this easy dish gives you refreshing lemon, hint of garlic, and all the benefits of omega-3-rich kinds of fish that fit into most modern healthy eating goals. Since it looks great and tastes even better hot from the oven in its foil wrap, it works equally well dressed up for holiday gatherings or as an everyday option.

Families who care about eating well often like easy wins—this is it! Choosing foil-baked sea bream helps boost your meal rotation with better-for-you protein, a change from the usual main courses, and a kids-involved dinner since unwrapping foil always feels like an event. Great for a range of meal plans, whether you’re after new healthy fish dishes for weeknights, the appeal of easy foil recipes when schedules get busy, or simple upgrades to everyday baked fish. It’s easy to see why so many put this meal into their regular lineup: works with any number of herbs, can go classic with lemon garlic fish flavors, and pairs well with anything from crisp salads to roasted sides. Want a fun way to change things up? Try swapping in different aromatic herbs for fish or use summer veggies as a base in the foil—usually a hit for picky eaters! So when you want a full serving of goodness and flexibility, foil-baked sea bream keeps things interesting, moist, and crowd-pleasing…every time you serve it, expect clean plates and happy family reviews!

How to prepare Foil-baked sea bream

To make foil-baked sea bream, if your sea bream requires cleaning, proceed as follows: cut the belly with scissors and proceed straight up to below the head 1, then pull out the innards. Wash the belly of the fish well under running water 2 to remove all traces of blood. Using the same scissors, cut first the side fin near the head 3, the tail fin under the belly and finally the fin on the back of the fish. Turn the fish to the other side and remove the other fin and tail fin. Using a descaling tool, or the blade of a knife, carefully scale the sea bream, from the tail towards the head. Rinse the sea bream under running water again, washing it carefully also on the outside.

Wash and mince the parsley 4. Place a sheet of baking paper on a baking tray and place each clean sea bream in the middle, seasoning the inside with salt 5 and pepper 6.

Proceed to stuffing the belly with the herbs: sprigs of thyme previously washed and dried 7, half a clove of peeled garlic for each sea bream, half a slice of lemon 8 and extra virgin olive oil 9.

Drizzle the sea bream with a little olive oil 10 then close the baking paper sheet by rolling up the two ends 11. Wrap it in aluminum foil 12

and twist the ends to seal 13. Place the sea bream on a baking tray 14 and bake in a static oven preheated to 350°F (180°C) for about 40 minutes. When cooked, take the sea bream out of the oven, let it cool, then serve it in the foil itself, sprinkling it with fresh parsley if you like 15.