Lemon and Herb Baked Whole Sea Bream - With Lemon Oil
Cooking fish inside parchment paper—a classic Italian method known as al cartoccio—is the ultimate way to keep delicate white fish beautifully moist. By sealing the fish inside a neat parcel, you trap all the natural juices, steam, and incredible aromas, allowing them to mingle directly with our signature oils.
Here is a simple, elegant recipe by Carluccio's, designed to bring the vibrant flavours of coastal Southern Italy straight to your table.
Lemon and Herb Baked Whole Sea Bream Recipe
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Prep time: 15 minutes
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Cooking time: 20–25 minutes
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Serves: 2
Ingredients
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2 whole sea bream (approx. 400g each), scaled and gutted
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1 large lemon, thinly sliced
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2 garlic cloves, thinly sliced
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A handful of fresh flat-leaf parsley
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1 tablespoon dried wild oregano
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Sea salt and freshly cracked black pepper
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4 tablespoons Carluccio’s L’Oro di Calabria Extra Virgin Olive Oil
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2 tablespoons Carluccio’s Olio al Limone (Lemon Olive Oil)
Method
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pat the sea bream dry inside and out with kitchen paper. Make three shallow, diagonal slashes into the skin on both sides of each fish—this helps the heat and flavours penetrate the flesh evenly.
Season the cavities of the fish generously with sea salt and black pepper. Stuff each cavity with the sliced garlic, a few lemon slices, fresh parsley sprigs, and a liberal dusting of wild oregano.
Cut two large sheets of baking parchment paper (each about double the size of the fish). Place one sea bream in the centre of each sheet. Drizzle two tablespoons of Carluccio’s L'Oro di Calabria Extra Virgin Olive Oil over each fish, rubbing it gently into the skin and slashes.
Bring the edges of the parchment together and fold them over tightly to seal the fish inside a loose packet, twisting the ends like a cracker to ensure no steam escapes. Place the parcels on a baking tray and roast for 20 to 25 minutes, depending on the thickness of the fish.
Carefully open the hot parcels—mind the initial burst of scented steam. The flesh should be opaque and flake away easily from the bone. Just before serving, drizzle a generous tablespoon of Carluccio’s Olio al Limone directly over each fish to lift the dish with a velvety, bright citrus note.
Peer Tip: Serving this dish directly in its opened parchment paper on the plate not only saves on washing up but also keeps every drop of that delicious, emulsified olive oil and fish juice right where it belongs—ready to be mopped up with some crusty artisan bread.
