Mamta's Kitchen

Baked or Pan-fried Sea Bream or Red Snapper Or Other Whole Fish or Fillets

Baked or Pan-fried Sea Bream or Red Snapper Or Otherwhole Fish Fillets

Mamta Gupta

Recipe modified August 2023

This simple recipe can be used to make any type of whole or filleted fish. Buy fresh fish and get you fishmonger to fillet it. If you like me, you will cook it as fillets. The head/tail, bones can be used to make fish stock.

You can use any herbs/spices of choice instead of what I have given below. Even salt and pepper is okay. Serves 2.

Also see BBQ Selection and Marinade Selection.


  • 2 Sea Bream/Red snapper/filleted fish of choice from a fishmonger

  • 1 full tsp. of any fresh herb of choice. I have used chives here.

  • A good sprinkling of coarse chilli/flakes

  • Freshly ground rock salt/garlic salt, to taste

  • 1 lime or lemon, cut into half

  • The Sauce

  • You can use any sauce of choice. I have a mix of equal parts of Tartar sauce, sweet chilli sauce and Chinese chilli oil with solids


  1. Was and towel dry fish fillets. Fish may be ready to cook, in which case you don't need to.

  2. Place on a large enough piece of aluminium foil to wrap around it.

  3. Drizzle a little olive oil on it.

  4. Sprinkle chopped chives, coarse chilli flakes and salt evenly on both sides of the fish.

  5. Wrap the foil over it. You can now leave it in the fridge until ready to cook.

  6. Heat oven to 180C.

  7. Place the wrapped fish in the centre and wrap the foil around it loosely, so there is some room for the steam to circulate.

  8. Cook for 20-25 minutes.

  9. Take it out and check that it is cooked by inserting an eating knife into it. The flesh should be falling off.

  10. To Fry

  11. Heat a little oil in a pan and fry fish for 4 minutes on each side. Do not overcook.

  12. The Sauce

  13. Simply mix the three sauces together.

  14. Serve with half a lime, the sauce and a salad or vegetables/rice of choice.

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