Preparing Sea Bream for Oven Roasting
Twice-Baked Sea Bream Oven Roast: The Perfect Guide to Preparing Sea Bream! (Oven Cooking)
Our family often enjoys meat and fish dishes for breakfast, making our morning meals quite substantial. This is largely because, with the exception of our eldest child who lives independently, the three of us have busy schedules with work, school, and after-school activities, meaning our evening meal times are often staggered, and we end up eating separately. Therefore, we make an effort to gather for a delicious meal together in the morning.
Basic Ingredients- 1 fresh Sea Bream (large)
- Thinly sliced ginger
- Ginger wine (or cooking sake/mirin)
- Salt (to taste)
- Ground black pepper (to taste)
- Olive oil
- Teriyaki sauce
Cooking Instructions
Step 1
First, carefully trim off the tail and all fins of the sea bream using kitchen scissors. This large sea bream was quite substantial, so I even held it up next to my hand for comparison!
Step 2
Hold your knife at an angle and gently scrape off the scales from the fish. Be sure to remove all the scales for a clean finish.
Step 3
If you plan to cook the sea bream whole, reach through the gill cavity and remove the entrails. Alternatively, make an incision along the belly, remove the innards, and then rinse the fish thoroughly under cold running water. It’s important to wash away any blood residue as well.
Step 4
Make scoring cuts on the prepared sea bream that are easy to eat. Then, season it in advance with thinly sliced ginger, ginger wine (or sake/mirin), and salt according to your preference. Be sure to season the inside of the cavity thoroughly for the best flavor! I marinated mine the day before, sealed it completely, and stored it in the kimchi refrigerator. Letting it marinate overnight removes any fishy odor and deepens the savory taste.
Step 5
Generously brush olive oil all over the marinated sea bream, both inside and out, ensuring every part is coated. Sprinkle with black pepper for added aroma. Place the sea bream in a preheated oven at 200°C (390°F) and bake for approximately 28 minutes for the first stage. This step helps to keep the fish moist and flavorful.
Step 6
After the first bake, carefully remove the sea bream from the oven and generously brush it with teriyaki sauce. Apply the sauce thoroughly to the outside, inside, and even into the scored cuts. Return the fish to the oven and bake for an additional 7 minutes for the second stage. This will result in a delicious sea bream roast with a perfect balance of sweet and savory flavors. Enjoy the crispy exterior and succulent interior!
