In this recipe, the sea bream is stuffed with aromatic herbs, topped with onions and peppercorns, then wrapped in parchment paper and baked to perfection. The cooking process enhances the fish’s natural sweetness, infusing it with fragrant herbs and spices.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients (For Four People
- 1 whole sea bream (about 1.2 kg), or 2 smaller 600gr each, cleaned and scaled
- 1 large onion, thinly sliced
- 3 sprigs of fresh thyme
- 2 sprigs of fresh rosemary (optional)
- 1 teaspoon of oregano
- 1 lemon, sliced
- 3 cloves garlic, sliced
- 1 tablespoon mixed peppercorns
- 4 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- Parchment paper (enough to wrap the fish)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Preheat the Oven
Preheat your oven to 200°C (390°F). Prepare a large baking tray and cut a large piece of parchment paper to wrap the sea bream.
Step 2: Prepare the Fish
Place the cleaned and scaled sea bream on the parchment paper. Drizzle two tablespoons of olive oil over the fish and season generously with salt and black pepper, inside and out. Stuff the cavity of the fish with a few slices of lemon, garlic, thyme, and rosemary sprigs.
Step 3: Add the Aromatics
Scatter the sliced onion, remaining garlic, and peppercorns over the top of the seabream. Drizzle the remaining olive oil over the fish and onions. Add any extra herbs or lemon slices around the fish for additional flavor.
Step 4: Wrap in Papyrus
Fold the parchment paper over the sea bream, ensuring it is fully enclosed, and crimp the edges to seal it tightly. This will trap the steam and allow the fish to cook evenly.
Step 5: Bake the Sea Bream
Place the wrapped sea bream on the baking tray and bake in the preheated oven for 25-30 minutes, depending on the size of the fish. The sea bream is done when it flakes easily with a fork, and the internal temperature reaches about 60°C (140°F).
Step 6: Serve
Once baked, carefully open the parchment paper (watch out for steam!) and transfer the fish to a serving platter. Garnish with additional fresh herbs and lemon wedges. Serve immediately.
Tips and Tricks
- Check for Freshness: Fresh sea bream should have clear eyes and firm, shiny flesh. Our guide provides general principles for choosing fish on the market.
- Flavor Enhancers: Add a splash of white wine or a few capers for extra depth of flavor.
- Cooking Time: Adjust the cooking time slightly depending on the size of the sea bream. A larger fish may need an extra 5-10 minutes in the oven.
Serving Suggestions
Serve this oven-baked seabream with roasted vegetables or a light salad. A simple side of grilled asparagus or sautéed spinach with garlic would also complement the delicate flavors of the fish.
Wine Matching
Pair this delicate fish with a crisp white wine, such as a Pinot Grigio or a Bulgarian Chardonnay. The wine’s bright acidity balances the richness of the olive oil and herbs, enhancing the dish’s overall freshness.
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 35g
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 2g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free.
- Dairy-Free: It’s also dairy-free, making it suitable for lactose-intolerant guests.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or enjoy cold in a salad.
- Freezing: It’s best to enjoy the sea bream fresh, but if necessary, the fish can be frozen after baking. Store in an airtight container and thaw in the refrigerator before reheating.
About Oven-Baked Sea Bream in Papyrus
Sea bream is a popular Mediterranean fish known for its tender flesh and mild, sweet flavor. Baking it in papyrus allows the fish to cook gently, locking in moisture and enhancing its natural taste. This method is ideal for preparing whole fish and is often used in French and Italian cuisine to create light, flavorful, simple, yet elegant dishes.
Cultural Context
Baking fish in parchment paper is a traditional Mediterranean technique, trendy in Italy and France, where it is known as en papillote. This method lets the fish steam in its juices, creating a moist, flavorful dish without heavy sauces. Sea bream, or dorade (in Bulgarian – ципура), is commonly found in coastal regions and is prized for its delicate flavor and versatility in cooking.
