It’s been a very long time since we last bought fresh fish and seafood. We moved to Cambridge just before lockdown started so we did not have the chance to explore the city that much.
So for the first time since we moved here, we went to the Cambridge Market Square and found the Cambridge Fishmonger. What a great discovery! We bought some king prawns, octopus, clams and two beautiful sea breams. We were so happy! And we were even happier when we ate the food 🙂
When fish is fresh, I like to cook it in a very simple way. This oven-baked sea bream represents one of my favourite ways to cook a whole fish. I also included a side of roasted potatoes, and I cooked both fish and potatoes on the same tray (like my mom does). The sea breams are seasoned with salt and pepper, lemon slices, rosemary, thyme, garlic, and a splash of white wine. It is a very simple dish and low-hassle – the fact that the fishmonger cleaned and removed the fish scales helped a lot 🙂
Baked Sea Bream With White Wine and Lemon
For the Potatoes
For the Fish
Preheat oven at 180C (160C fan) and cover a baking tray with baking paper.
Slice the potatoes into discs (approx 3mm wide) and place them on the baking tray. Add the olive oil, salt, rosemary, and oregano. Mix well using your hands so that each slice is coated with olive oil. Place the tray in the oven and bake for 15 minutes.
In the meantime, clean the fish (I had this done by our fishmonger). Season the cavity of one fish with 2 pinches of salt each. Stuff a clove of garlic (cut in half), 2 slices of lemon, 1 rosemary sprig and 2 sprigs of thyme into the cavity. Make 3 cuts into one side of the fish. Repeat with the other sea bream.
Remove the potatoes from the oven. Place the sea bream on the same tray of the potatoes (move them on the side if necessary). Pour over the fish a splash of white wine, olive oil, and add pepper (to taste) and a pinch of salt. Place the tray back in the oven and bake in the oven for 25-30 minutes. Serve hot.