Baked Sea Bream Fries Salad

This Mediterranean inspired baked sea bream with oven fries and a fresh salad makes any dinner feel special yet effortless to pull together on a busy evening When I want a meal that feels fancy without too much fuss this is always a favorite at my table

I remember cooking this dish for my parents on their anniversary and they still talk about how it tasted like a seaside vacation at home

Ingredients

• Whole sea bream: cleaned and scaled look for clear eyes and firm flesh at the seafood counter for best quality
• Garlic: lends punchy flavor and infuses the fish with savory notes finely mince for even distribution
• Lemon juice: brings brightness to the fish and salad always choose fresh lemons for zestier results
• Olive oil: is essential for both the fish and potatoes pick a fruity extra virgin for best taste
• Paprika: adds subtle warmth I like to use sweet or smoked paprika depending on my mood
• Dried thyme or rosemary: both work choose what you have or prefer for a herbal layer
• Salt and pepper: essential for bringing out every ingredient’s flavor
• Fresh parsley: finishes with freshness chop just before serving
• Lemon slices: make each serving shine and guests can squeeze on more tang
• Potatoes: pick starchy varieties like russets for the crispiest fries
• Mixed greens: such as lettuce and arugula go for crisp fresh greens for the best salad crunch
• Cherry tomatoes: add color and juicy sweetness look for ones that are bright and firm
• Balsamic vinegar or lemon juice: for the salad choose balsamic for a sweeter edge or lemon for extra zing

Step-by-Step Instructions

Prepare the Fish:

Pat the sea bream dry and score it on both sides with a sharp knife scoring helps the seasoning penetrate deeper

Combine the olive oil garlic lemon juice paprika thyme salt and pepper in a small bowl stir very well for a marinade that coats evenly

Rub this marinade all over and inside the fish take time to work it into the scores and cavity for maximum flavor impact

Line a baking tray with parchment paper and place the seasoned fish right in the center then bake at a hot oven until the skin blisters and the flesh flakes easily with a fork about twenty five to thirty minutes

Top with plenty of fresh parsley and tuck in lemon slices to serve

Make the Fries:

While the fish is baking peel and cut the potatoes into uniform fries this ensures even crisping

Toss fries thoroughly with olive oil salt and pepper making sure every fry gets coated

Spread out over a baking tray in a single layer to get them golden and crisp roast in the same hot oven flipping them once about halfway through for all around crunch

Prepare the Salad:

Combine mixed greens and cherry tomatoes in your biggest bowl to let them breathe

Drizzle with olive oil a splash of balsamic or lemon juice salt and pepper then toss gently you want everything just barely coated and vibrant

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I love the way fresh parsley lights up every bite my daughter always sneaks extra tomatoes from the salad bowl when we have this meal at home

The aroma of fish and herbs roasting together always reminds me of summers by the sea with my grandparents

Storage Tips

If you have leftovers store the fish and fries in separate airtight containers in the fridge The fries reheat best in a hot oven or toaster oven to restore their crispiness The salad is best enjoyed fresh but can be revived with a quick toss and extra olive oil

Ingredient Substitutions

No sea bream Swap in red snapper or branzino for a similarly mild taste and texture You can also use sweet potato for the fries if you want more color and nutrients Red onions or cucumbers add crunch if you are out of cherry tomatoes

Serving Suggestions

Serve this dish straight from the tray with extra lemon wedges for squeezing over the fish Add a loaf of rustic bread to soak up any pan juices A chilled glass of crisp white wine pairs beautifully on a warm evening

Cultural Context

Baked whole fish is a classic celebration meal across the Mediterranean It is often enjoyed on Sundays or holidays especially paired with seasonal salads and golden fries This approach brings holiday memories into any weeknight meal

Recipe FAQs

→ How do you ensure sea bream stays moist while baking?

Brush the fish generously with olive oil and season inside and out. Baking at 200°C keeps the flesh succulent while crisping the skin.

→ Should fries be parboiled before baking?

No parboil needed—simply cut, toss with oil, and roast for crispy, golden fries with a fluffy interior.

→ What herbs work best with sea bream?

Thyme or rosemary complement the fish's flavor, while fresh parsley adds brightness as a finishing touch.

→ Can the salad be customized?

Yes, swap in your favorite greens or add extras like cucumbers, olives, or feta for added variety and flavor.

→ How can you tell when the fish is done?

The sea bream is ready when the skin is golden and the flesh flakes easily with a fork; avoid overbaking for juiciest results.