Seabream Recipe

Prepare fish

Pat the seabream dry inside and out with paper towels. Make 2 diagonal 1/2-inch deep slashes on each side of the fish to help seasoning penetrate and to promote even cooking.

Season fish

Rub 2 tbs extra virgin olive oil all over each fish (outside and inside cavity). Season the exterior and cavity of each seabream with 1 tsp sea salt and 1 tsp cracked black pepper (split between the two fish). Insert into the cavity of each fish: 2 thin garlic slices, 2 thyme sprigs, and a few parsley sprinkles. Zest the lemon over the fish and then cut the lemon in half: squeeze half a lemon's juice into each cavity and place a lemon half inside each fish if size allows.

Rest before grilling

Let the seasoned fish rest at room temperature for 10–15 minutes while you heat the grill or oven. This short rest helps the fish come close to even cooking temperature and allows flavors to meld.

Grill or roast

Grill method: preheat a gas or charcoal grill to medium-high (400°F / 200°C). Oil the grill grates. Place fish directly on the grill and cook for 5–6 minutes per side, flipping carefully once, until the skin is crisp and the flesh is opaque and flakes easily at the thickest part (internal temp ~60°C / 140°F). Oven method: preheat oven to 220°C / 430°F with a rack in the middle. Place fish on a lightly oiled baking sheet or in a roasting tray and roast for 12–15 minutes, until cooked through and skin begins to brown.

Finish fish

When cooked, transfer each fish to a warm platter. Drizzle 1/2 tbs extra virgin olive oil over each seabream and squeeze the remaining lemon halves over the top. Sprinkle with the remaining chopped parsley and an extra crack of black pepper to finish.

Prep vegetables

Preheat oven to 200°C / 400°F (if using grill for fish, you can roast vegetables while fish rests or keep oven at slightly lower temp). On a baking tray, toss baby potatoes, carrots, red bell pepper, zucchini, and red onion with 2 tbs extra virgin olive oil, 1 tsp sea salt, 1 tsp cracked black pepper, and 1 tsp dried oregano so everything is evenly coated.

Roast

Spread vegetables in a single layer on the tray, leaving space for air circulation. Roast for 25–30 minutes, turning once at 15 minutes, until potatoes are golden and tender and other vegetables are caramelized at the edges.

Keep warm

When roasted, transfer vegetables to a warmed serving dish and drizzle with 1/2 tbs olive oil and a light squeeze (about 1 tsp) of lemon juice. Toss gently and taste for seasoning; adjust with a pinch of salt or pepper if needed.

Arrange a portion of roasted vegetables and potatoes on each plate (or serve family-style on a platter). Place one whole seabream atop or alongside the vegetables. Garnish with extra chopped parsley, lemon wedges, and an additional light drizzle of extra virgin olive oil. Serve immediately while hot.

Notes: For an elegant finish, serve with an extra bowl of cracked black pepper and lemon wedges so guests can adjust to taste. If you prefer, fillet the seabream at the table for a refined presentation.