Roasted Sea Bream With Herbs

Recipe by Thorsten
READY IN: 2hrs 50mins




  • Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
  • Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
  • Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
  • Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
  • Preheat oven (390 F, 200 C).
  • Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
  • Turn fish over in flour. It should only be slightly covered with flour.
  • In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
  • Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
  • Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
  • Remove fish carefully from dish and place it on a serving plate.
  • Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
  • Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
  • NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
  • NOTE: Use a dry white wine and serve the wine with the fish.