Just in season: baked sea bream recipe and serving suggestions

With the opening of the fishing season, our tables will begin to fill up with delicious fish. Growing 10-14 percent each year in aquaculture, Turkey is the world leader in sea bream and sea bass. In the sector, 1,000 million 400 million dollars are exported annually. In particular, 2 out of every 3 fish entering Europe are of Turkish origin. So if we’re going to eat fish, it helps to take a look at our own fish, the world’s favorite. In addition, we are in the sea bream season.

The most delicious form of sea bream is baked and grilled. We also give you a recipe for baked sea bream, which is also very good steamed and in soup, but you can get the best taste in the oven or on the grill.


  • 4 medium gilts
  • 4 bay leaves
  • 4 cloves of garlic
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon finely ground sea salt
  • 1/2 teaspoon of olive oil
  • Juice of 1 freshly squeezed lemon (optional)
  • 1-2 medium onions

You can add chopped half moon onion to the recipe to leave its flavor in the fish and its sauce, and put it inside the fish during cooking.


  • Green like arugula, curly
  • lemon
  • tomato slices

WHAT’S UP WITH Baked Sea Bream?

  • 2 boiled potatoes (half a potato per person)

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