Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
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Sea Bass Baked in Paper
Kağıtta Levrek
Whole sea bass baked in a parchment parcel with tomato, onion, lemon and dill.
- Prep
- 20 min
- Cook
- 40 min
- Rest
- 0
- Total
- 1 hr
- Servings
- 4
Ingredients
Method
Heat the oven to 400°F. Pat the cleaned fish dry. Lay a large sheet of oven-safe baking parchment on a tray.
Arrange onion and tomato on the parchment. Add the seasoned fish, placing some lemon, dill and bay in the cavity and the rest around it. Drizzle with oil and fold the parchment edges tightly to form a sealed parcel.
Bake for 30–40 minutes, beginning to check after 25 minutes. Open a corner carefully, keeping your face and hands away from the steam.
The thickest flesh reaches 145°F, measured away from bone, and separates easily. Remove bones carefully when serving.
Open the parcel at the table or transfer to a platter. Discard bay leaves and divide the flesh carefully, removing the backbone and smaller bones. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Use a cleaned whole European sea bass (Dicentrarchus labrax). Oven-safe baking parchment traps steam; check its temperature rating and keep it away from the heating element.
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