Roasted sea bream with lemon & herbs
“Fish always needs salt and lemon”, is what my father always taught me. Fresh fish and seafood is undoubtedly a favourite food in our household, and no matter how many different recipes I’ve tried, we always fall back on the fail-proof salt and lemon version. Roasting a whole fish this way, with a variety of seasonal fresh herbs, can easily turn a plain meal into a nutritious show stopping main with only a few inexpensive ingredients.
Including fresh fish in your family’s diet has many health benefits for both adults and children due to it’s high content of heart and brain-healthy omega-3 fatty acid. It’s also a light and lean protein. The amount of protein you eat really depends on the individual. We eat fish and / or seafood two to three times a week. Eaten together with seasonal plant-based foods, you have a simple and all round healthy meal for the family.
Entertaining with fish can be intimidating for some. Opt for effort-less recipes using simple fresh ingredients such as a roast - it’s less stress for you since you’re basically throwing everything into a tray and many people appreciate a slow cooked roast. For an easy entertaining recipe, try this slow roasted sea bream with lemon and herbs. I recommend including herbs such as thyme, oregano, rosemary and bay leaves for cooking and more delicate chopped parsley for afterwards. We usually serve this with a Greek salad and steamed seasonal vegetables. You could also add a side of roasted root vegetables for a more substantial meal.
ROASTED SEA BREAM WITH LEMON & HERBS
Serves 6
3 small whole sea bream, cleaned and descaled
1 - 2 whole lemons, sliced
1 large brown onion, peeled and sliced
3 bay leaves
6 whole cloves garlic, skin on
a few sprigs fresh thyme
sea salt and freshly ground black pepper
extra virgin olive oil
Preheat the oven to 200°C/400°F/Gas 6.
Rinse the fish inside and place into a baking tray large enough to snuggly fit the fish. Season the fish inside and out with salt and pepper. Arrange the lemon slices, onion slices, garlic and fresh herbs under the fish and inside the cavity.
Drizzle with olive oil and roast uncovered for about 1 hour and 10 minutes or until the fish is golden on top and tender. Serve the fish in the baking tray with the lemony pan juices to keep the fish moist.
