Sea Bream from Pan

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Descale the sea bream, gut it, wash it and rub it with the juice of a lemon. Then salt and pepper on all sides, including the inside.
Cut the other two lemons into narrow wedges. Put the lemon wedges, rosemary sprigs and the cloves of garlic (squeeze the garlic lightly with the heel of your hand) into the sea bream and seal the belly with a toothpick. Slightly scratch the skin with a knife at an angle.
Turn the stuffed sea bream in the flour and then fry on both sides in the hot olive oil. Then finish cooking at medium temperature with the lid closed. Depending on the size of the fish, this takes about 10-15 minutes.
Grilled potatoes and Mediterranean vegetables go well with this.
Or for the summer: the sea bream on the grill and simply serve with salad and ciabatta.
I also only use ORGANIC lemons because they go into the fish with their peel.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.