Forget frying — this simple Mediterranean-inspired sea bream dish locks in all the juicy flavors without the greasy mess. Baked in an oven bag with lemony potatoes, carrots, and rosemary, it’s the easiest way to bring restaurant-quality seafood straight to your kitchen — no pan flipping required.
Servings: 2
Ingredients:
- 2 small or 1 large whole sea bream (cleaned)
- 1 lemon
- 2.2 lbs (about 4–5 medium) potatoes
- 1–2 carrots
- 1 large red onion
- 1–2 cloves garlic
- 3–4 tablespoons olive oil
- Salt, to taste
- 1 sprig fresh rosemary
- 1 large oven-safe roasting bag
Instructions:
- Prepare the Fish:
Clean the sea bream and make several shallow diagonal cuts on both sides. Rub the fish with salt and a bit of olive oil. Let it sit while prepping the vegetables. - Prep the Lemon:
Wash the lemon thoroughly. If it’s waxed, soak it briefly in warm water with a splash of vinegar or lemon juice, then slice into thin rounds. - Slice the Vegetables:
- Peel and slice the potatoes into thick rounds.
- Peel and cut the carrots into quarters lengthwise (like matchsticks).
- Peel the onion and slice into rings.
- Peel the garlic and cut into smaller pieces.
- Season the Veggies:
In a large bowl, toss the vegetables with olive oil and salt. - Assemble in the Oven Bag:
- Lay potatoes on the bottom of the oven bag in a single layer (or as close to one as the size allows).
- Add onion slices and carrots on top. Scatter the garlic.
- Place the fish on top of the vegetables. Lay lemon slices and rosemary sprigs over the fish.
- Seal the bag and poke 2–3 small holes in it with a toothpick or skewer to allow steam to escape.
- Bake:
Place the bag in a roasting pan and bake in a preheated oven at 400°F (200°C) for 30–45 minutes, depending on the size of the fish. The bag traps moisture, keeping the fish tender and juicy.
Serving Suggestion:
Slice and serve directly from the bag or plate with a fresh green salad and chilled white wine.
