Sea Bream (or Bass) oven steamed

For this recipe you can use either Sea Bream or Sea Bass, whichever is more readily available. It’s ideal for a quick, grown-up supper and super tasty. I wouldn’t recommend this for kids though, as these fish have lots of bones.



1 whole Sea Bass or Sea Bream per person

Some white wine

Salt and pepper

Garlic granules

Chilli powder



Aluminium foil

Greaseproof paper



1)Preheat the oven to 220 degrees Celsius. Cover a baking tray generously with aluminium foil, then layer the greaseproof paper on top.

2)With a very sharp knife, cut the heads off the fish and throw away. Unless you like eating fish heads, in which case, leave them on.

3)Place the fish on the prepared baking tray and season liberally with salt, pepper, garlic granules and chilli powder. Pinch up the corners of the foil to form a tray shap, then pour one tablespoon of wine over each fish, and one into the baking tray.

4)Encase the fish entirely in the aluminium foil, sealing the edges tightly to prevent moisture from escaping.

5)Place in the oven and bake for 10 min. Open the aluminium foil, the fish should be soft and flaky. Serve with rice and fresh green vegetables.


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