My grandfather was a skilled fisherman, and whenever he returned with a sea bream, the entire family knew we were in for a memorable feast. What made his catch truly special wasn’t just its freshness—it was the unique technique he used to bring out its flavor like no one else could.

Today, I’m excited to reveal that secret, a simple trick that turns an ordinary fish into an unforgettable culinary experience.

The recipe is described below:

Ingredients

For the fish:

1 whole sea bream, cleaned
Salt and pepper to taste
Spices to taste (suggestion: sweet paprika, cumin or thyme)
1/2 tomato, thinly sliced
Lemon wedges to taste
3 onions, sliced
1 sprig fresh rosemary

For the creamy sauce:

1 tablespoon vegetable oil
1 tablespoon butter (butter)
200 ml cream (33% fat)
1 small onion, finely chopped
1 garlic clove, minced
Salt to taste
Fresh or dried dill to taste

For the warm salad:

1 eggplant, cut into small cubes
2 diced tomatoes
20 ml soy sauce
1 teaspoon chili sauce (optional for a spicy kick)
20 ml vegetable oil
1 handful chopped fresh parsley
1 garlic clove, minced

Preparation

Prepare the fish
Preheat the oven to 200°C.
Season the sea bream inside and out with salt, pepper, and your favorite spices.
Stuff the inside of the fish with tomato slices, lemon slices, the rosemary sprig and a few slices of onion.
In a baking dish, place a bed with the remaining onions. Put the fish on top and drizzle with a little oil.
Cover with foil and bake for 25 minutes. Then, remove the paper and let it brown for 10 more minutes to form a light, aromatic crust.

Grandpa’s advice: the lemon slices and onion cooked inside the fish release steam and aromas that gently penetrate the meat, enhancing its flavor without drying it out.