Ingredients
Check off ingredients as you go
Serves 6
- 3 whole sea bream, cleaned
- 4 shallots or scallions (spring onions), thinly sliced
- 4 tomatoes, sliced into rounds
- 1 lemon, sliced into rounds
- 1 clove garlic, minced
- 1 handful 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). Drizzle a little olive oil into a large baking dish, lay in the sea bream, and tuck lemon slices and chopped herbs inside each fish. Season with salt and pepper. Arrange the tomato slices, shallots and garlic around and over the fish. Drizzle with olive oil, add the lemon juice and two small glasses of water.
- Bake in the middle of the oven for 25 to 30 minutes (check for doneness depending on the size of the fish) and take the dish out of the oven immediately so the cooking stops (essential to keep the fish from drying out).
Serve with the vegetables that cooked in the dish and some roasted zucchini.
Variations
- You can make this recipe with other white fish, such as meagre (or sea bass), cod, sea bass or hake, for example.
🐟 To learn more about fish in Israel, I wrote a practical guide and a French-Hebrew fish glossary so you can find your way around and discover the choice available to you!