Juicy Baked Sea Bream with Baby Potatoes and Cherry Tomatoes

This is the kind of supper that feels made for a weeknight: the sea bream turns tender and juicy, while baby potatoes and sweet tomatoes roast alongside on the tray. As the fish finishes in the oven, green beans are ready in just 3–4 minutes with garlic and lemon, bringing freshness and a little bite.

Ingredients

For the fish and tray-roasted vegetables

• Sea bream, gutted and scaled — 1 fish (1.3–1.5 lb | 600–700 g)
• Baby potatoes — 1.1 lb | 500 g
• Cherry tomatoes — 7 oz | 200 g
• Fresh parsley — 0.4–0.5 oz | 10–15 g
• Lemon — 1
• Olive oil — 3 tbsp | 45 ml
• Fish seasoning — 1 tsp | 5 ml
• Salt and black pepper — to taste

For the green beans

• Green beans — 7 oz | 200 g
• Butter — 0.7 oz | 20 g
• Olive oil — 1 tbsp | 15 ml
• Garlic — 2 cloves
• Salt, pepper, lemon juice — to taste

Step-by-step recipe

1. Preheat the oven to 356°F | 180°C (top-and-bottom heat with convection). Line a baking sheet with parchment or lightly oil it.
2. Cut the potatoes in half. Toss with 1 tbsp | 15 ml olive oil, a pinch of salt, and pepper. Arrange on the baking sheet cut side down.
3. Pat the sea bream dry. Stuff the cavity with parsley sprigs and a few thin lemon slices. Brush the outside with 1 tbsp | 15 ml olive oil, sprinkle with fish seasoning, and season lightly with salt. Transfer to the tray with the potatoes and add the cherry tomatoes. Squeeze the juice from half the lemon over the fish.
4. Bake for 25–30 minutes, until the fish is juicy and the potatoes are tender.
5. While everything bakes, drop the green beans into boiling salted water for 1 minute, then drain quickly.
6. Heat 1 tbsp | 15 ml olive oil and the butter in a skillet. Add the chopped garlic and cook for 20–30 seconds, just until fragrant. Add the beans and sauté for 2–3 minutes. Season with salt and pepper, then finish with the juice from the remaining half lemon.
7. Transfer the sea bream to plates, add the potatoes with the cherry tomatoes and the hot green beans alongside. Serve at once, with fresh herbs and lemon wedges.

Serving

Serve the fish whole or fillet it at the table. It pairs beautifully with an extra drizzle of extra-virgin olive oil and a pinch of flaky sea salt. For a quick sauce, mix yogurt, mustard, and a little lemon juice.

Tips and variations

• Without convection: bake at 374°F | 190°C, adding 5–7 minutes, and check the flesh near the backbone.
• Fish swaps: sea bass, trout, or pink salmon will also work; adjust the baking time to the size of the fish.
• Vegetables: add zucchini slices or sweet pepper to the potatoes — add them 15 minutes before the end.
• How to check doneness: the flesh near the backbone should flake easily with a fork and stay juicy, with no transparent juices.

Nutritional value (per serving)

FAQ