Pure seafood sea bream bliss
Tender sea bream baked with rosemary and olive oil, paired with boiled broccoli, potatoes, zucchini & onion—seafood flavor grounded in wholesome Mediterranean simplicity.
Ingredients for the Sea Bream
- 2 sea bream
- Salt
- Rosemary
- 2 tablespoons olive oil
Ingredients for the Salad
- 1 broccoli
- 2 potatoes
- 2 zucchini
- 1 onion
- Olive oil
Preparation
For the Sea Bream
- Line a baking dish with parchment paper and set aside.
- Clean the fish by removing the scales and gutting them. Rinse thoroughly and place them in a strainer to drain.
- Place the fish in the baking dish and season with salt, rosemary, and olive oil. Make sure to spread the seasonings evenly over the entire fish, including inside the cavity.
- Bake in a preheated oven at 180-190°C (356-374°F) for about 30 minutes, until the fish is golden. Be careful not to overcook to keep the fish moist.
For the Vegetables
- Clean and rinse the vegetables thoroughly.
- Boil in salted water without a lid to help green vegetables retain their color.
- Drizzle olive oil over the vegetables while they are still warm, allowing them to absorb the flavor for extra taste.
Flavorful seafood garden melody
Warm vegetables absorb olive oil’s kiss; the sea bream’s golden skin holds moist, aromatic flesh—seafood comfort meets garden freshness.
Savory seafood balance
Broccoli and zucchini linger with soft potatoes, onion’s sweetness, fresh rosemary—seafood richness paired with crisp vegetal tones.
This deliciously simple meal combines tender baked sea bream with fresh, flavorful vegetables—a wholesome, classic Mediterranean dish that celebrates pure ingredients. Enjoy!
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