From Spear to Table #2 – Oven baked Seabream

In this my second From Spear to Table post I’m sharing a recipe with you. I’m going to share more of how I prepare my catch going forward. At least when it turns out well…

First out is my own recipe of oven baked seabream with tomato and onion that came out really delicious.

Oven baked Seabream straight out of the oven

Time: 30min

For 1 person you need:

  • 1 seabream. In this case I used a 25cm Sargo Picudo (Diplodus puntazzo) roughly 200g gutted.
  • 1 tomato
  • 1/4 onion
  • 3 cloves of garlic
  • Olive oil
  • Salt & pepper

Turn on the oven to 250°C. If you have an oven pan of suitable size, use that. If not, make a makeshift pan out of tin foil as in the picture. You don’t want the pan to be too big so that the juices spread out too far. Keep it tight.

Gut and scale the fish if you haven’t done it already and wash it well in fresh water. Place it in the pan.

Chop the onion and tomato, slice the garlic and spread it all out around the fish.

Sprinkle some olive oil on top and add salt and pepper to taste.

Bake in the oven for 10-20 min depending on the size of the fish. The fish is ready when the meat is flaky and non-transparent.

Serve with fresh lemon, your potatoes of choice and a green salad.

Meet the Two Banded Seabream

Two Banded Seabream

If you have been diving the Balearic islands, or basically anywhere in the Mediterranean, you will have encountered the Two Banded Seabream (Diplodus Vulgaris). Though arguably not the most exciting sea creature we may encounter it still deserves a proper introduction. It is one of our most frequent dive buddies after all.

Continue reading “Meet the Two Banded Seabream”