Sea Bream with Fennel, Olives, Lemon and Dill

You know when people say “I really should exercise (for example) more because it’s good for me,” but never get around to actually doing said activity? Eating seafood was it for me. I’d sometimes order it in restaurants and cook it once in a while at home. Seafood is great for you. It’s a good source of protein and healthy fats (omega-3s!). You’re supposed to get a few servings of it a week; and I’m starting to do just that.

I think Spring/Summer is a great time for seafood. It’s warm outside and the seafood is fresh and light, and perky with a splash of lemon. When I eat seafood, I don’t feel weighed down the same way I do after a meal of heavier proteins, like beef. Sea Breams are great in size. You can find ones small enough so that each person can get a whole fish. Presentation-wise, this looks definitely more appetizing than a fillet! And they can customize the types of filling they want. The only downside is that these fish have a lot of small bones, so watch out when eating!


  1. Preheat oven to 375F.
  2. Rinse the fishes under cold water and pat dry.
  3. Drizzle olive oil on a baking sheet and place fishes on top of it.
  4. Season the inside and outside of the fishes with salt and pepper. Set aside.
  5. Warm about 1 tablespoon olive oil in a pan on medium heat. Add the fennel and cook until softening, about 4 minutes.
  6. Add in olives and garlic. Cook until flavors meld, about 2 minutes.
  7. Stuff the fishes with the fennel and olive mixture.
  8. Add in lemon slices and some fresh sprigs of dill.
  9. Fold the top of the butterflied fishes over the mixture and drizzle the outside with olive oil.
  10. Bake for about 15 minutes.

1 thought on “Sea Bream with Fennel, Olives, Lemon and Dill”

  1. Planning a dinner of seam bream for 10 women – “medium eaters. ” How much should I plan to buy.
    The menu looks like this

    Antipasto Platter
    Cream Of Zucchini And Anise Soup
    Baked Sea Bream With Fennel
    Herbes De Provence Roasted Vegetables
    Salade Verte
    Roasted Peach and Lavender Ice Cream with
    Lemon Shortbread Cookies – Candied Lemon Peel

    Thanks for you help

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