Baked Sea Bream with Cherry Tomatoes and Lemon

Some recipes don’t need complexity to stand out. This oven-baked sea bream with cherry tomatoes and lemon is a celebration of simplicity, freshness, and balance.

Delicate fish, sweet tomatoes, and bright citrus notes come together in a dish that respects the ingredient above all else. No heavy sauces, no unnecessary steps — just honest Mediterranean cooking.

Ingredients

• 2 whole sea bream, cleaned and scaled
• Cherry tomatoes
• 1 lemon, sliced
• 1 glass of white wine
• Extra virgin olive oil
• Garlic
• Salt, to taste
• Fresh herbs (parsley or thyme)

Method

1. Preheat the oven to 180°C (350°F).
2. Rinse the sea bream under cold water and pat dry.
3. Place the fish on a baking tray lined with parchment paper.
4. Season inside and outside with salt, garlic, herbs, and cherry tomatoes.
5. Add lemon slices on top of the fish.
6. Pour in the white wine and drizzle generously with olive oil.
7. Bake for 15–20 minutes, until the flesh is opaque and tender.
8. Serve with the tomatoes and the natural cooking juices.

A personal tip

Fresh fish doesn’t need much. Keep the oven gentle and avoid overcooking. This dish shines when you let the ingredients speak for themselves — simple, light, and deeply satisfying.