Whole Baked Black Bream
Hottentot or “Hottie” is another name for this super tasty fish. I absolutely love baking a whole fish, especially when it arrives scaled, gutted and completely prepped – thanks Greenfish!
What I love so much about baking a whole fish is how social the meal experience is. In my family everyone grabs a fork and tucks in straight from the pan! This recipe is super flavoursome and to me the best part is the skin which really holds all the flavour, so don’t be tempted to toss it!
Whole Baked Black Bream
2020-05-16 20:58:56
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 1 whole black bream (600 - 900g)
- 2 Tbsp chopped parsley
- 1 Tbsp chopped chives
- 1 Tbsp minced garlic
- 1 tsp course salt
- 1/2 tsp crushed black pepper
- 1 tsp fish spice
- 3 Tbsp olive oil
- 1/2 a lemon, sliced
Instructions
- Combine the parsley, chives, garlic, salt, pepper, fish spice and olive oil to make a marinade.
- Dry the fish on both sides and score diagonally, about 1cm deep.
- Rub the marinade on both sides of the fish, working into the scored areas.
- Rub some of the remaining marinade on the inside of the fish and stuff the cavity with lemon slices.
- Place in a greased baking pan and cook at 220 degrees Celsius for 20 minutes.
- Remove and enjoy hot from the pan!
Notes
- You can substitute the fish spice for chicken spice, which is equally as delicious!
The Fish Wife https://fishwife.co.za/
Lauren
19th September 2021
I’ve been handed a black bream this evening, from my neighbour who goes fishing often, and after searching for some ideas I’m going to try yours tomorrow night. Would you suggest anything to go as a side dish with this?
TheFishWife
20th September 2021
Hi Lauren.
I like to keep things simple, a nice salad and some baked potatoes or chips would be my suggestion, but it’s totally up to you 🙂
Lauren
23rd September 2021
Thanks for your reply, I went with some homemade chips to go with this and used the same chicken spice I’d added to the marinade (didn’t have fish) with the chips and it was great. Beautifully cooked fish too, my 4 year old and 1 year old have never eaten fish like that and loved it. 4 year old fascinated with its eyes and skeleton. Lovely recipe, thanks again 😊
Jan Retief
19th September 2022
Hi, I made this recipe last night, I didn’t use a black bream (Hottie) but rather a Jan Bruin that I spearfished. It was one of the best fish dishes that I have had. Extremely good. The maranade on the skin works magic.
Sincere Regards
Jan