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Mediterranean Style Sea Bream – Wood-Fired in the Glowen Raptor 2

Mediterranean Style Sea Bream – Wood-Fired in the Glowen Raptor 2

Fish
GregaIvancic
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Baking fish is easy — but baking it right is an art. In this recipe, Grega reveals the secret to a perfectly baked Sea Bream: crispy golden skin and juicy, tender meat inside, all done in the Glowen Raptor 2 on wood fire.

Essential Ingredients

Equipment

Glowen Raptor 2 Multi-Fuel Pizza Oven
Firebox for Glowen Raptor 2
Glowen Table - XL
Turning Peel
Baking Gloves
Cutting and Serving Board
Glowen Leather Apron

Step by Step Instructions

A key to flavor is freshness. Check the eyes:
  • Clear and glossy? It's fresh — the fish is 2-3 days old.
  • Cloudy and dull? The fish is more than 3 days old and won't deliver peak flavor.

1
Preparation

  • Rinse the fish, pat it dry.
  • Salt the fish generously — both inside and outside.
  • Stuff the belly with rosemary and whole garlic cloves.
  • Drizzle lightly with olive oil.
A blazing hot pan is the trick to locking in juices and achieving crispy skin.

2
Cooking Steps

  • Lay the fish in the hot pan away from the direct flame.
  • Bake the first side until it gets golden and slightly bubbly on the head.
  • Use your turning peel to turn the pan.
  • Move the pan to the right side of the opening — this cooler zone lets the inside finish cooking gently.
  • Cook 60% of the time on the side with the most meat, and 40% on the other.

Serving Suggestions

Pair your Sea Bream with:

  • Freshly baked bread
  • Roasted potatoes
  • Steamed rice
  • Or any Mediterranean side you love

Cooking in the Glowen Raptor 2

Watch our video for full fire-up instructions, but here's the essential method:

  • Heat the oven to 350-450°C.
  • Place your pan inside to get as hot as possible. This is crucial as it keeps the meat juicy and fat.

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