Main course / Seafood
A simple Mediterranean whole-fish recipe with tender baked gilthead sea bream, lemon, garlic, herbs, cherry tomatoes, and golden potatoes.
Recipe video
Preheat the oven to 200°C / 400°F. Line a large baking tray with parchment paper and lightly oil the surface.
Slice the potatoes thinly, about 3 mm / ⅛ inch, so they cook through evenly under the fish.
Arrange the potatoes on the tray in a flat layer. Season with half the salt, pepper, rosemary, and 15 ml / 1 tbsp olive oil.
Bake the potatoes for 15 minutes to give them a head start before adding the fish.
Pat the sea bream dry with paper towels, including inside the cavity, so the skin roasts instead of steaming.
Score each fish 2–3 times on both sides. Season inside and outside with the remaining salt and pepper.
Fill each cavity with lemon slices, garlic slices, parsley stems, and a small piece of rosemary.
Place the fish over the potatoes. Add the cherry tomatoes around it, drizzle with the remaining olive oil, and pour the wine or stock into the tray.
Bake for 20–25 minutes, until the flesh turns opaque and flakes easily near the thickest part.
Rest for 5 minutes, then serve with the roasted potatoes, tomatoes, pan juices, fresh parsley, and lemon wedges.
