This Italian baked sea bream is cooked simply with lemon, olive oil, garlic, and fresh herbs to bring out its delicate Mediterranean flavor.
If you love clean, bright Mediterranean flavours, this oven baked sea bream is the kind of dish that brings Italy straight into your kitchen. This recipe is simple, light, and deeply aromatic — the kind of meal you’d find in a small seaside trattoria. Whether you bake a whole fish or prefer using a fillet, the result is always delicate and juicy.
This recipe is inspired by our recent trip to Sorrento – a town where the scent of lemon hangs in the air and appears on tiles, postcards, and even clothing. We tasted a simple fish dish that captured everything we love about Italian food. Italians don’t overcomplicate things. They rely on the freshest local produce, the cleanest flavours, and just the right amount of olive oil. Even pasta with lemon feels magical there. And as a coastal country with endless seafood. This sea bream recipe became one of our favourites from that trip.
What kind of fish is sea bream (dorade), and why does it bake so well?
Sea bream is a Mediterranean white fish known for its buttery texture, mild flavor, and beautifully clean taste. In Italy, this fish is called orata, dorade by Dutch, or Tsipoura by Greeks. Because it cooks quickly and stays wonderfully juicy, it’s one of the most popular choices for delicious fish recipes across the region.
Unlike stronger fish such as red snapper, the flavour of sea bream fish is subtle enough to pair with bright ingredients like garlic, parsley, lemon, fresh herbs and a drizzle of extra virgin olive oil. It is ideal for whole baked fish dishes like this, where the oven and aromatics do the work for you.
Whole sea bream vs fillet – which should you bake?
A whole fish stays moist because the bones and skin act as natural insulation. It’s also visually stunning, making it perfect for entertaining.
A fillet, on the other hand, cooks incredibly fast. It’s convenient, easy to eat, and ideal for smaller portions. The only drawback is that it can dry out more easily, so you’ll want to reduce the baking time to avoid overcooking.
Delicious fish recipes and seafood recipes to inspire you
Spigola Al Forno (Roasted Sea bass)
Spicy Halászlé: Hungarian Fisherman Soup
Psarosoupa – Greek fish soup recipe from Ikaria
Sarde in Saor – Sweet and Sour Sardine Recipe
Fregola ai frutti di mare (Traditional Sardinian seafood Pasta)
How to prepare sea bream before baking
The secret to great baked sea bream is proper preparation. To save time, ask the fishmonger at the shop to clean the fish for you. Otherwise, you’ll need to remove the scales, trim the fins, and empty the cavity yourself. Once home, rinse the fish briefly under cold water, pat dry with a paper towel. Use a sharp knife to make a few shallow cuts along the sides of the fish, just like in the photo. These cuts help the heat penetrate evenly and allow the marinade to soak in beautifully. After that, you’re ready to go.
How to cook sea bream in the oven
First Step: Make a simple marinade
Whisk together olive oil, freshly squeezed lemon juice, minced garlic, and season with salt and pepper. Set a small amount aside for serving.
Second step: Prep the fish
Preheat the oven to 200°C (400°F). Place the cleaned fish on a board. Pour a bit of the marinade inside the cavity, rubbing it gently along the flesh (as shown in your photos). This helps the flavour soak in as it cooks. Brush more marinade over the outside of the fish, making sure it gets into the shallow cuts on the skin.
Third step: Add herbs
Tuck a lemon slice, a sprig of thyme or rosemary, and a sprinkle a bit of parsley inside the cavity. These herbs release their aroma slowly in the oven.
Fourth step: Bake in the oven
Line a baking dish or baking tray with baking sheet or aluminum foil. Place the sea bream on top and drizzle a little extra marinade around it. Scatter a few thin slices of garlic or lemon around the fish if you like.
Once the preheated oven is ready, bake the fish for 15–20 minutes, depending on size. Avoid overcooking — the fish is ready when the flesh flakes gently and looks opaque. If you prefer the skin a little crispy, broil for the last 30–60 seconds.
Variations: Italian Sea Bream with Potatoes
Although the main recipe has no potatoes, the classic southern Italian version of sea bream with potatoes is worth mentioning. To make it, simply arrange thin slices of potato across the bottom of your baking dish, season them lightly, drizzle with oil, and place the fish on top of the potatoes. As the fish bakes, its juices drip down onto the potatoes, making them beautifully infused.
Another popular version is sea bream baked with tomato sauce. In this variation, you spoon a light tomato sauce around the fish before baking. The sauce gently simmers in the oven, blending with the lemon, olive oil, and natural juices of the fish. Some regions even add olives or fresh herbs to the sauce for extra depth.
Both variations stay true to the Italian spirit of uncomplicated cooking: a few good ingredients, minimal effort, and maximum flavour.
How to serve this main dish?
Serve it immediately with lemony dressing over the top and finish with fresh parsley or oregano.
I like it with fresh salad or crusty bread. You can also serve it with roasted vegetable on the side.
Oven Baked Sea Bream with Lemon
Equipment
Ingredients
- 1 whole Sea Bream 1 lb or 450g each , gutted and scaled, gills removed
- 2 tablespoons olive oil
- 1 clove garlic
- 1 lemon (½ for juice, ½ sliced)
- sea salt to taste
- freshly ground black pepper to taste
- 1 sprig rosemary
- 1 sprig thyme
- Handful of fresh parsley chopped
Instructions
- Whisk together olive oil, freshly squeezed lemon juice, minced garlic, and season with salt and pepper. Set a small amount aside for serving.2 tablespoons olive oil, 1 clove garlic, 1 lemon, sea salt, freshly ground black pepper
- Preheat the oven to 200°C (400°F). Place the cleaned fish on a board. Pour a bit of the marinade inside the cavity, rubbing it gently along the flesh (as shown in your photos). This helps the flavour soak in as it cooks. Brush more marinade over the outside of the fish, making sure it gets into the shallow cuts on the skin.1 whole Sea Bream
- Tuck a lemon slice, a sprig of thyme or rosemary, and a sprinkle a bit of parsley inside the cavity. These herbs release their aroma slowly in the oven.1 lemon, 1 sprig rosemary, 1 sprig thyme, Handful of fresh parsley
- Line a baking dish or baking tray with baking sheet or aluminum foil. Place the sea bream on top and drizzle a little extra marinade around it. Scatter a few thin slices of garlic or lemon around the fish if you like.
- Once the preheated oven is ready, bake the fish for 15–20 minutes, depending on size. Avoid overcooking — the fish is ready when the flesh flakes gently and looks opaque. If you prefer the skin a little crispy, broil for the last 30–60 seconds.
- Once the fish is cooked, transfer it to a plate and serve immediately with a spoonful of the reserved marinade on top.
