Italian Baked Sea Bream

Ingredients

• 2 lb (about 1 lb each) whole sea bream (orata), cleaned and scaled
• 4 tablespoons extra-virgin olive oil
• 1 whole fresh lemon
• ¼ cup, loosely packed fresh flat-leaf parsley
• 2 sprigs fresh rosemary sprigs
• 2 cloves garlic clove
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 425°F. Position a rack in the upper-middle of the oven so the fish sits at eye level when you slide the baking sheet in — this ensures even cooking and browning on top.

2. 2

   Pat both sea bream completely dry inside and out with paper towels — moisture on the skin prevents crisping and browning. Remove any remaining scales with the back of a knife if needed.

3. 3

   Rinse the lemon under cold water, pat dry, and slice it into thin rounds about 1/4-inch thick. You'll use these slices both inside the fish cavity and on top as it roasts.

4. 4

   Finely chop the fresh flat-leaf parsley — you should have about 1/4 cup. Peel and very thinly slice both garlic cloves using a sharp knife, aiming for paper-thin slices so they cook gently.

5. 5

   Line a large rimmed baking sheet with parchment paper. Drizzle 1 tablespoon of extra-virgin olive oil onto the parchment and spread it out slightly with your hand — this prevents sticking and helps the bottom of the fish develop gentle color.

6. 6

   Season the interior cavity of each sea bream generously with kosher salt and black pepper — don't skip this, as seasoning inside is how the flesh flavors itself from within. Stuff each cavity with half of the sliced lemon rounds and one rosemary sprig.

7. 7

   Place both fish on the oiled parchment. Drizzle each fish with 1.5 tablespoons of extra-virgin olive oil, rubbing gently over both sides of the skin. Season the exterior of each fish with a pinch of kosher salt and black pepper.

8. 8

   Scatter the paper-thin garlic slices and chopped fresh parsley evenly over the top of each fish. If any lemon slices poke out of the cavity, arrange them on top as well — they'll caramelize slightly and add beauty to the plate.

9. 9

   Slide the baking sheet into the preheated 425°F oven. Roast for 12–15 minutes until the fish is cooked through. You'll know it's done when the eye has turned opaque white and the flesh near the backbone flakes apart easily when you press gently with a fork — do not wait for the fish to fall off the bone, as that means it's overdone.

10. 10

    Remove the baking sheet from the oven. Transfer each whole fish to a warm serving plate using a wide fish spatula, sliding it underneath from head to tail so the fish stays intact. Pour any pan juices and oil from the baking sheet over the top of each fish.

11. 11

    Serve immediately while the fish is still warm. At the table, each diner can open the fish along the backbone, lift the top fillet away, and enjoy. Squeeze a little fresh lemon juice from the remaining half lemon if desired for extra brightness.

Tools you’ll need

• rimmed baking sheet
• parchment paper
• paper towels
• sharp knife
• fish spatula
• fork
• warm serving plates

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