Today baked sea bream with bacon, a seafood main course that is not just simple but very simple and delicious, with that hint of lemon and bacon that blend together to give the fish a delicious flavor!
In my kitchen, sea bream and bass are predominant, which I often bake effortlessly with potato wedges, olives, and some cherry tomatoes or stuffed with breadcrumb flavored with garlic and parsley.
Today, I made a bed of untreated lemon slices where I placed the sea breams just seasoned with salt and pepper inside and wrapped in thin slices of bacon, and off they go into the oven for cooking!
To cook perfectly oven-baked sea breams, you need to:
– scale and clean them inside and cut the dorsal, ventral, and gill fins;
– season them inside with salt and pepper and if you like with various herbs of your choice;
– set the oven temperature between 400°F and 430°F, and be careful not to overcook them, as the meat becomes tough and hard to digest;
– pay attention, as I said, to the cooking times: it takes about 25 minutes to perfectly cook a sea bream weighing about 21 oz;
– if you really want to impress your guests, skillfully fillet it using a spoon and a fish knife.
HOW TO FILLET SEA BREAM:
– remove the “waste” like head and dorsal spines by cutting the meat with the edge of the spoon used;
– carefully make an incision along the length of the back, opening the fish into 2 parts;
– remove the central bone, thus obtaining 2 fillets to which we simply need to remove the skin before composing the serving plate.
If you love this fish, I suggest these recipes:
SEA BREAM EN PAPILLOTE WITH SEAFOOD

REGINETTE WITH SEA BREAM AND TAGGIASCA OLIVES

BAKED SEA BREAM WITH BACON
The ASI kitchen