Ingredients
Check off ingredients as you go
For 6 people
- 3 cleaned sea bream
- 4 shallots or scallions, finely sliced
- 4 tomatoes, sliced into rounds
- 1 lemon, sliced into rounds
- 1 garlic clove, minced
- a handful of fresh basil (or dill), chopped
- 1 squeeze of lemon juice
- 1 generous drizzle of olive oil
- Salt, pepper
- Preheat the oven to 190°C (375°F). In a large baking dish, drizzle olive oil and arrange the sea bream. Place lemon slices and chopped herbs inside the fish, season with salt and pepper. Arrange the tomato slices around the fish along with the shallots and garlic. Drizzle with olive oil, lemon juice, and two small glasses of water.
- Bake in the middle of the oven for 25 to 30 minutes (check doneness based on the size of your fish) and remove immediately from the oven to stop the cooking (crucial to prevent the fish from drying out).
Serve with the vegetables that cooked in the dish and roasted zucchini.
Variations
- This recipe works beautifully with other white fish, such as meagre, cod, sea bass, or hake.
🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew lexicon of fish to help you navigate and discover the choices available to you!