If you think cooking fish creatively is complicated, this recipe will change your mind at first bite. The orange sea bream is the perfect dish for those with little time but who don’t want to give up a touch of elegance.
Few ingredients, a quick preparation, and a citrus aroma that will win everyone over at the table. It’s proof that simplicity, when it meets freshness, always wins.
Being a light dish without heavy animal fats, orange sea bream is the ideal recipe for Lenten Fridays or for those who want to follow a more sober diet without giving up taste and the pleasure of the table.
Whether you prepare it to respect the tradition of Lent or simply to treat yourself to a healthy, light meal after a long day, this recipe will remind you that the secret to good food lies here: in respecting the primary ingredient and the joy of experimenting.
Try it and let me know in the comments if it won you over at first taste.
Ready to discover how to turn a common fish into a restaurant-quality dish? Let’s go right below the photo to find out how to prepare the Orange Sea Bream 😉 but first, have a look at other fish recipes ready for you below.
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Orange Sea Bream
- 1 sea bream (large, about 1.5 lbs)
- 2 oranges (organic (one for juice and one for slices))
- 1 sprig rosemary
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- Half glass dry white wine
- to taste salt
- to taste black pepper (ground)
- to taste chopped parsley (optional)
Steps for Orange Sea Bream
1. Prepare the fish: Wash the sea bream well under running water and dry it with paper towels. Make two or three diagonal cuts on the skin on both sides: this will aid cooking and allow the aromas to penetrate.
2. Season: Inside the fish’s belly, place the crushed garlic clove, a sprig of rosemary, and an orange slice. Lightly salt and pepper the inside as well.
3. In the pan: Place the sea bream on a baking sheet lined with parchment paper. Surround it with orange slices and, if you like, some more rosemary needles or chopped parsley.
4. The seasoning: Drizzle the fish with the juice of one orange, a little extra virgin olive oil, and the white wine. Season with salt and pepper on the surface as well.
5. Baking: Bake in a preheated oven at 400°F for about 20-25 minutes. Halfway through cooking, baste the fish with the sauce that has formed at the bottom of the pan to keep it juicy.
6. Serving: Once ready, remove from the oven and let rest for a minute before filleting. Serve the fillets drizzled with the orange cooking sauce.
Grandma’s tip: If you want a crunchy touch, add a handful of sliced almonds on the fish’s surface during the last 5 minutes of cooking!
Storage, Tips, and Variations
The orange sea bream is at its best freshly baked, when the flesh is nice and firm and juicy.
In the fridge: If you have any leftovers, you can store them in an airtight container for up to 1 day.
How to reheat it: I recommend not using the microwave as the fish would become rubbery; better to reheat it quickly in a pan with a tablespoon of water or orange juice to restore moisture.
💡 Extra Tips for a Perfect Result
The skin trick: If you want slightly crispier skin, pat the sea bream very well with paper towels before baking: the less external moisture there is, the better the crust will become.
Do not overcook it: The fish is done when the flesh near the central bone is white and opaque, no longer translucent. If you overcook it, the orange tends to become slightly bitter.
Orange quality: Always use untreated oranges, as the slices cook with the fish and the peel releases all its essential oils into the sauce.
✨ Tasty Variations
Pistachio Variation: Before baking, cover the back of the sea bream with pistachio granules. The contrast between the sweetness of the orange and the saltiness of the pistachio is divine.
Mediterranean Touch: Add a handful of Taggiasca olives and desalted capers to the baking dish. The acidity of the citrus perfectly balances the saltiness of olives and capers.
Foil-Baked Version: Wrap the sea bream and oranges in a sheet of parchment paper. This way, all the aromas will be trapped inside, and the fish will turn out even more tender, almost “steamed”.
Orange Sea Bream – Other Recipes
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FAQ (Questions and Answers)
Can I use sea bream fillets instead of the whole fish?
Absolutely yes! If using fillets, cooking times are drastically reduced: 10-12 minutes at 400°F is sufficient. It’s the ideal solution for those short on time or who don’t like cleaning fish at the table.
Doesn’t the orange become bitter during cooking?
The secret is to use sweet, ripe oranges (like Tarocco or Navel). Make sure not to prolong the cooking time excessively: the bitter taste usually comes from the white part of the peel (the albedo) if toasted too long.
Can I substitute the sea bream with another fish?
Certainly. This recipe is versatile: sea bass is the perfect alternative, but you can also try with salmon trout or cod fillets for an even more economical and everyday version.
What can I use instead of white wine?
If you prefer not to use alcohol, you can simply deglaze with a bit of light vegetable broth or add an extra tablespoon of water along with the orange juice to keep the fish moist.
How do I know if the sea bream is cooked properly?
The simplest method is to check the fish’s eye: when it becomes completely white and opaque, the fish is ready. Alternatively, try gently lifting the flesh near the head with a fork; if it easily separates from the bone, you can remove it from the oven.
