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Baked sea bream and potatoes recipe

Baked sea bream and potatoes recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Baked fish

Sea bream fillets baked on a bed of potatoes and onion in vegetable stock with lemon and parsley. A really gorgeous fish dinner, for any night of the week.

135 people made this

IngredientsServes: 4

  • 6 medium potatoes, peeled and thinly sliced
  • 2 onions, sliced
  • 2 tablespoons olive oil, divided
  • 1 vegetable stock cube
  • 1 tablespoon spice mix for potatoes
  • 250ml water
  • 4 sea bream fillets
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper to taste
  • 1/2 lemon, sliced

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat oven to 200 C / Gas 6.
  2. Place potato slices in the bottom of a large baking dish. Add onion slices, 1 tablespoon of the olive oil and potato spice mix.
  3. Dissolve vegetable stock cube with 250ml of boiling water and pour over potatoes. Bake in preheated oven for 10 to 15 minutes.
  4. Meanwhile, wash the bream and coat with remaining olive oil, parsley, salt and pepper. Place on the bed of potatoes, top each sea bream with lemon slices and bake for another 30 minutes.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (3)

Absolutely delicious. Unsure what ' potato spice mix' meant but just went with Marigold bouillon as a flavour which did the job. You may want to add a little extra cooking time to ensure that the potatoes are cooked enough. The fish just fell off the bones so no need to look for recipes requiring filleting. If I want to serve it to my brother, who is bind, we could so easily take his portion out a couple of minutes beforehand and fillet it and the rest of us can continue as normal.-20 Nov 2013

I used paprika, garlic, sea salt and pepper for the potato seasoning as i looked it up and that was the recipe. Im my opinion 30 mins for the fish was too long and 15 mins for the potatoes was too short (I do appreciate that it depends how fine your potatoes and onions are - mine were cut with a knife and not particularly fine) . I cooked the potato for 25 mins and then added the fish for 15 mins (opposite way round) and it was delicious. recommended .-16 Oct 2015

This has to be one of the easiest recipes I've used in a long while. Didn't know what 'potato spice mix' was, so sprinkled just a little Jamaica Jerk seasoning on the potatoes (simply because I had it in the cupboard!) and it was all delicious. I served the dish with wilted spinach and will definitely be using it when I have my next visitors to stay. I cooked the potatoes and onion for slightly longer than suggested, but after adding the sea bream, I shortened the cooking time because the fillets were small and I don't like my fish to be overcooked. Can highly recommend this method, it was perfect.-01 Jul 2014

Baked bream with potatoes

How to prepare baked sea bream . If there is a quintessential fish recipe for Christmas, that is the baked sea bream .

Although it is true that its price is not the best it has, since it is usually uneconomical, it is a fish highly valued for its delicate flavor and its juicy white meat.

It is traditionally prepared in the oven in which you can substitute the bream for other fish such as snapper, sea bass or sea bream. We can also prepare this fish in many ways: A delicious bream back , the bream on the grill , a grill or donostiarra.

You will find recipes similar to the preparation of this baked fish. If the price puts you back you can always opt for cheaper fish such as a traditional baked trout , a classic baked gilthead with potatoes or the always useful baked hake .

A fish with so many qualities and a letter of introduction so good that I do not understand very well because the RAE recognizes the word bream to designate a clumsy or foolish person. I leave you with this clumsy sea bream with potatoes. A very simple recipe that looks great, I hope you like it.

Preparation of baked sea bream

  1. We buy a big bream and ask the fishmonger to clean it from the viscera and scales.
  2. At home we go over the fish to remove any possible remains that may have been left, season with salt and pepper on the inside of the belly and reserve.
  3. We peel the potatoes and cut them into not too thin slices, about 5 mm thick. Heat the extra virgin olive oil in a large skillet , add the potatoes and fry them until they start to brown. We remove on kitchen paper and reserve.
  4. In a tray suitable for the oven we pour a drizzle of extra virgin olive oil and place the sea bream on top.
  5. We make two incisions with a knife in the loin of the bream and we introduce a lemon slice in each one.
  6. Cut the onion in julienne strips and add it to the fish tray, as well as the chopped parsley.

Baking and final presentation of baked sea bream

  1. We preheat to 200º C for 10 minutes before adding the bream.
  2. We water the fish with the lemon juice, the glass of wine and salt. Finally sprinkle the sea bream with breadcrumbs and bake at 180º C, with the oven previously hot, for 30-35 minutes. Our bream was almost 2 kilos, if it is smaller they will be enough for a 1 kilo bream about 20-25 minutes. For more weight (great specimen you will have in your hands), calculate 12-15 more minutes per kilo.
  3. We will put it in the oven tray in the middle part, neither too high nor too low. With heat up and down, no hot air. So it will be perfect for you.
  4. Remember that each oven is a world and they are indicative times (therefore the time frame of 5 minutes). You know your oven better than anyone.
  5. While the fish is baking, fry the 3 whole garlic cloves in a frying pan with 4 or 5 tablespoons of extra virgin olive oil, until they are golden brown, taking care not to burn them.
  6. After 15 minutes we remove the tray from the oven and add the reserved potatoes.
  7. We pour the oil and garlic on the fish. We put back in the oven and continue baking 15 more minutes. Potatoes cooked in this way take on a spectacular lemon-scented flavor, you’ll freak out.
  8. We serve the hot bream in generous pieces that we have carefully cut so that it does not fall apart and the potatoes with part of the juice that the fish has released. To enjoy!

Be sure to enjoy all the recipes for fish and seafood that we have on the blog. If you do not want to miss a detail of how to prepare this recipe for baked sea bream , click on the photos in the step by step.

Tips for buying sea bream

  • To buy a good fresh bream you must trust your fishmonger, the trusted one, who will not fool you. If you do not have a reliable fishmonger, you should make sure that the peixe’s eyes are bright and not sunken. Their gills should be red and without brown spots, their skin very shiny, firm and slippery. See if the scales are tight to the body, that it has no yagas or wounds. And finally that it has a pleasant smell, which helps a lot, is something that is quite obvious. With these premises, you will surely have a 10-point bream for home.
  • The red color inside the bream’s head is the natural color of this fish, it is not blood or raw.
  • The only downside to this recipe is the price. Normally this bream is a luxury dish, because it is not cheap in the market. If you buy it before Christmas you can find it from 16 to 20 euros per kilo.
  • At Christmas its prices can be around 45 euros per kilo, one pass. My recommendation is that you buy it on dates before Christmas and freeze it. Planning in purchases is essential.

Your advice and recommendations for making a baked sea bream

  • Many people prepare everything raw from the start. But if the potatoes are not ideal, you can find that at the end of the preparation they are hard. My advice is to pre-cook them for a few minutes or fry them as we have done in this recipe. So they will be perfect.
  • If you find that the skin of the fish is too toasted, cover it with a sheet of aluminum foil. The fish will be ready when the potatoes are tender. Remember that this recipe can be made with almost any type of fish: sea bream, red snapper, sea bass or turbot.
  • The friend Juan Carlos has given me some advice to complete the recipe. And of course I share with all of you: “ The temperature and the time you have used to bake this excellent fish for a conventional oven without hot air are 20 minutes per kilo of fish at around 180ºC.
  • Be careful with hot or turbo air since we should never use this function to bake fish.
  • I do not recommend that you cut the fish as we should never prick the meat. It has also caught my attention that, being a natural from my beloved Ourense, you mention “some Galician white wine” as an ingredient. “Naciches for diplomat companion”. R

I find that the initiative to add the very hot oil to the bream in the end with the garlic is a good idea. Since the skin of the fish will be crisp and I guarantee it is very tasty ”

Where to buy it

I have never seen dorade or sea bream sold in the store in US. I did try it before when i traveled to Turkey or Greece but never in North America.

The best and easiest way to get it is probably from online stores. I bought mine fresh and it was delivered to me withing two days, covered with ice packs.

These are two 4 oz skin on fillets of sea bream, no bones and descaled. I kept the skin on while cooking, its edible and delicious.

I am sure if you freeze raw fish it will be fine for a few months. The fish will get a bit more tender and the texture will be more soft. Always try to get it fresh if you can.

Baked Sea Bream with Potatoes

Peel, rinse and cut potatoes into thin slices. Peel garlic and chop finely. Rinse parsley, shake dry and pluck off leaves, chop finely. Clean and rinse fish, pat dry. Season with salt and pepper and drizzle with lemon juice inside.

Grease sufficiently large ovenproof dish with 1 tablespoon of olive Layer half of potato slices and season with salt and pepper, sprinkle with half of parsley. Place fish on top and prinkle with remaining herbs. Spread remaining potatoes on fish, season with salt and pepper and drizzle with 3-4 tablespoons of olive oil.

Bake in preheated oven at 180°C (convection oven at 160°C) (approximately 350°F) for about 25 minutes. Sprinkle potatoes with pecorino cheese, drizzle with remaining olive oil and bake for 20-25 minutes more or until potatoes are tender and browned. Remove from oven and serve.

  • 1kg British Gems potatoes, washed and sliced lengthways
  • 1 onion, peeled and sliced
  • 1 lemon, halved and sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 4 tablespoons olive oil
  • A few sprigs of lemon thyme
  • 2 whole fish (such as sea bream, trout or sea bass), cleaned
  • Salt and freshly ground black pepper, to season

Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the potatoes in a large ovenproof dish. Add the onion, half the lemon slices, garlic and oil.

Season with plenty of salt and ground black pepper, then mix well until everything is coated in the oil. Bake in the oven for 20 minutes.

Stuff the fish with the remaining lemon slices and a few sprigs of the lemon thyme, then season well with salt and pepper.

Remove the potatoes from the oven and stir well, tuck in a few more sprigs of the thyme, then lay the fish on top of the potatoes and scatter over any remaining thyme leaves.

Return the dish to the oven and bake for a further 20 minutes, or until the potatoes are tender and golden, and the fish flakes easily with a fork. Serve hot.

*All information included in this recipe has been provided by Greenvale, British Gems Potatoes.

Baked sea bream

Delicate and light, baked sea bream with tomatoes, courgettes, red pepper, chopped parsley and potatoes with a splash of white wine. This recipe is inspired by a traditional Spanish recipe “Besugo al horno”, which was slightly modified. The fish can be baked whole or you can remove heads and tails, as we did. It’s one of of those very easy and very quick dishes. Serve decorated with slices of lemon. Enjoy!

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Recipe tip

Fish needs to be fried in butter. Don’t substitute it with oil, as it will loose delicate, buttery taste.

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List of Ingredients

  • 4 1/2 LB. of gilthead sea bream (orata)
  • 1 1/2 LB. of potatoes
  • 1/4 CUP of Pecorino cheese, grated
  • parsley
  • garlic
  • extra-virgin olive oil
  • salt
  • pepper


Peel and slice the potatoes. Chop the parsley and 1 garlic clove. Clean and gut the fish.

Grease a large baking dish with 3-4 Tbsp. olive oil. Cover with potatoes, Pecorino cheese, parsley, garlic and a pinch of salt and pepper. Place whole fish on top, add salt and pepper, and bake for around 30 minutes.

Halfway through cooking, turn the pan around and gently shake it to prevent the potatoes from sticking.


Heat the oven to 200ºC/180ºC fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chili, turmeric and a little of the coriander.

Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal.
Season with salt, pepper and rosemary and rub with the olive oil, inside as well as outside.
Work the oil and spices into the slashes. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts.
Push some lemon slices into the slashes as well as into the cavity of the fish.
Lay the bacon slices over the fish and bake for 30 – 40 minutes or until the fish is cooked through.
Check by pulling out one of the fins on the back, it should come away easily.
Serve the fish scattered with the remaining coriander.

Angela Hartnett's oven-roasted sea bream with fennel recipe

T his is one of those dishes that involves minimum fuss – you stick it on the table and people help themselves. The easiest way to serve is to run your knife along the back of the fish, and then use a spoon to pull the flesh away from the bones. It is also delicious cold the next day, with a dollop of mayonnaise.

(Serves four as a main course)
A glug of olive oil
2 whole sea bream (about 800g each)
1 head of fennel, sliced, with the root removed
2 large potatoes, washed, skin on and sliced very thin
1 small onion
1 clove of garlic, sliced thinly
200ml white wine
Salt and pepper
1 lemon, zested, then sliced
1 sprig of thyme
1 sprig of rosemary
2 tblsp flat-leaf parsley, chopped

Ask your fishmonger to prepare the bream for you – it needs to be cleaned, with the guts, eyes and gills removed. Keep it in the fridge until you use it. Preheat your oven to 180C/Gas4. Add a dash of olive oil to a large, oven-proof dish, then in go the fennel, sliced potatoes, onion, garlic, wine and 100ml water.

Season the fish, and place the lemon slices, thyme and rosemary inside it, before laying it in the oven dish.

Cover the dish with foil, and place in the oven for 15 minutes (if it looks a little dry during the cooking, add a touch more water). To check the fish is cooked, stick the handle of a spoon or fork into the thickest part – it should go through easily.

Remove from the oven, and finish with the grated lemon zest and parsley, and serve family-style, in the middle of the table.

Mitch Tonks’ Sea Bream Baked in Paper

  • preparation 5 minutes
  • cook time 25 minutes
  • Serves 2

Mitch Tonks owns 10 seafood restaurants and has written 6 cookbooks, so it's safe to say he knows how to prepare seafood! We absolutely love his sea bream recipe, which we recommend serving with a green salad and Cornish new potatoes. Infused with the punchy flavours of roasted garlic, chilli and white wine, it is a fish dish we'll be returning to again and again!

  • 8 garlic cloves
  • 100ml olive oil
  • 2 whole sea bream, weighing about 450g each, head removed
  • 1 small fresh bird’s eye chilli, finely sliced
  • 4 sprigs of rosemary
  • 50ml white wine
  • finely chopped parsley
  • salt

Preheat the oven to 180°C/Fan 160°C /Gas 4.

Place your garlic cloves, with the skin on, on a small roasting tray, drizzle with a little of the olive oil and sprinkle with some salt. Roast for 10 minutes or until soft – you should be able to squeeze the garlic from the skin. If not then just cook a little longer. Set aside to cool slightly.

Turn up the oven to its maximum heat.

Cut out 2 pieces of baking parchment large enough to enclose a fish. Lay the parchment on the worktop and place the fish on it. Sprinkle the chilli over the fish and place the peeled garlic around it. Tuck some rosemary into the belly. Sprinkle with salt and pour over the rest of the olive oil. Fold the paper up and over the fish, and just before you seal it up completely, pour the wine into the corner, then finish sealing.

Place the parchment bags on a baking tray and cook for 15 minutes. Cut the paper open, sprinkle the fish with chopped parley and serve straight from the bag.