Today I present to you one of those recipes that “make themselves” but that make you look like a king in front of your guests, a delicious baked sea bream . The truth is that there is no mystery in making baked fish, especially when we want the fish itself to be the star of the dish. We do not need to disguise its flavor by incorporating many ingredients. Today I bring you a dressing that you can use with any other fish: sea bass, turbot... You'll see how it will give you a lot of use.

For baking, I always use my Le Creuset stoneware pans . Of them, I like their resistance and versatility. They can go from the refrigerator to the oven without problems and do not absorb odors. Plus, you can choose them in a wide variety of colors and they are so pretty that you can put them right on the table.

Monitor the cooking of the fish. If you do it just right, you will have juicy and flavorful sea bream, but if you do it too much, it will be dry and very unappetizing. As I always say, each oven is a world and you should know yours to know if you need to adjust the temperature or time.

baked sea bream recipe

Emile Henry ceramic salt shaker , Green Cosmos plate and Le Creuset oven-safe ceramic tray


  • 4 gilthead bream
  • 4 small potatoes
  • 2 red peppers
  • 60 g capers
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • Olive oil
  • Black pepper
  • Salt


  1. Heat the oven to 180º, with heat up and down.
  2. Peel, wash and cut the potatoes. I like them rather thin, so I use a mandolin to help me.
  3. Arrange the potatoes in an oven-safe dish and season them with salt and pepper. Pour a good splash of olive oil over them. Also add the aromatics. Cover the dish with aluminum foil and put it in the oven for 30 minutes.
  4. After the time has passed, take the dish out of the oven, remove and undo the aluminum foil and place the gilthead sea bream on the potatoes. Drizzle them with a generous splash of olive oil and put them back in the oven for 20 minutes.
  5. Meanwhile, cut the red pepper very small and sauté it in a frying pan with a splash of olive oil and a pinch of salt. Let it cook over medium heat until it starts to brown. Remove from the heat and add the capers. Mix everything with the help of a silicone spatula .
  6. Remove the dish from the oven and pour the pepper and caper dressing over the gilthead sea bream. Put it back in the oven for 10 more minutes.
  7. After the time has passed, remove the dish from the oven and serve the doras immediately with the potato garnish and the pepper and caper dressing.

Golden baked

Le Creuset ceramic baking tray , Le Creuset ramekins and Green Cosmos plate

Claudia Ferrer


Claudia said:

Ooooh, muchas gracias María José, encantados con tus palabras!! Las transmitiremos a los colaboradores! :) Saludos!

Claudia said:

Ooooh, muchas gracias María José, encantados con tus palabras!! Las transmitiremos a los colaboradores! :) Saludos!

Claudia said:

Hola Sandra, muchas gracias, felices de que os guste!! Saludos, Claudia

Claudia said:

Hola Tomás, ha usado la bandeja de 36cm. Espero resulte de ayuda :) Saludos!!

Tomás said:

Qué buena pinta tiene todo siempre en algún producto de Le Creuset o Emile Henry jeje.
Una pregunta: de qué tamaño es la bandeja que habéis utilizado para esta receta?

Saludos y gracias! Fantástica web!

Sandra said:

Excelente! Riceta rápida, sencilla y muy resultona!

Maria Jose Muñoz said:

ENCANTADA, con los productos la atención y las recetas

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