Chard with endives and lemon

I usually prepare this sea bream in the oven when I find fresh fish and want a simple dinner without too much fuss. It may not seem like a spectacular recipe at first glance, but I love it because all I have to do is arrange the ingredients and let the oven do its job. The endives and lemon add a slightly bitter and tangy note that pairs well with the fatty fish.

Total time: 40 minutes
Servings: 2-3
Difficulty: easy

Ingredients

2 sea bream (500-600g each)
2 large endives
1 lemon
4 green onions
4 tablespoons olive oil
200 ml dry white wine
salt
pepper

Instructions

1. Preheat the oven to 220°C (428°F).

2. Prepare the fish: scale and gut them. Rinse them well under cold water and let them drain on paper towels. You can leave the head on or remove it, depending on your preference.

3. Clean the endives by removing the outer leaves and slice them diagonally into about half-centimeter thick pieces. You don’t need to be very precise, but thinner slices will cook more evenly.

4. Cut the lemon into rounds. Remove the seeds if there are many.

5. Season the fish inside and out with salt and pepper. Stuff each fish with a few slices of lemon and a few slices of endive.

6. Take a suitable baking dish, not too large—just enough for the fish to sit close together. Grease the bottom of the dish with 2 tablespoons of olive oil.

7. Arrange the remaining sliced endives in the dish in a relatively even layer. Place the stuffed fish on top.

8. Chop the green onions. Add the white part and half of the green part to the dish over the fish and endives. Reserve the rest for later.

9. Drizzle the fish with the remaining 2 tablespoons of olive oil. Pour the white wine around the fish, not directly over it, to avoid washing off the seasonings. If the dish is very large and the liquid doesn’t cover the bottom well, you can add 100 ml of water.

10. Place the dish in the oven on the middle rack for 25-30 minutes. Do not cover it. There’s no need to turn the fish.

11. Remove the dish and let the fish rest for 5 minutes. Sprinkle the remaining green onions on top before serving. Serve with extra lemon slices.

Why I often cook this recipe

It doesn’t require much preparation, and I don’t have to stand by the stove for hours. The ingredients are few, and if the fish is good, you don’t need anything else. The endives absorb the flavor of the wine and make a great side dish without needing to prepare anything separately. It also tastes good the next day, either cold or slightly reheated.

Tips

I use sea bream because it has firm flesh, but you can also use dorado or sea bass. If the fish is too large for the dish, cut it in half. The endives shouldn’t be cooked too long; otherwise, they become too soft and bitter. Don’t add too much salt, especially if the fish has been in salted water.

Substitutions

You can use yellow onion or leeks instead of green onions, all finely chopped. The white wine can be replaced with sparkling water or, for a more neutral flavor, just water. If you don’t have endives, you can try fennel, which gives a different, sweeter flavor.

Variations

Sometimes I also add a few halved cherry tomatoes or capers to the dish for a more intense taste. If you want something spicier, you can sprinkle a little finely chopped fresh chili at the end.

Serving ideas

It’s great with a simple green salad or toasted bread. It also pairs well with a side of boiled potatoes if you want something heartier.

Frequently asked questions

1. Can I use frozen fish?
Yes, but let it thaw completely and drain well so it doesn’t release too much water in the dish.

2. Is white wine necessary?
No, but it adds a slight tang and helps cook the endives. You can use water, but the result will be milder.

3. Can I make the recipe with fish fillets?
Yes, but they shouldn’t be in the oven for more than 15-20 minutes. Fillets can dry out quickly.

4. Can I skip the endives?
You can, but the final taste will be different—endives bring texture and a slight bitterness that balances the fatty fish.

5. What white wine should I use?
Any dry wine without strong flavors. I use whatever I have opened for dinner; there’s no need for something expensive.

Nutritional values (per serving, estimated)

Calories: 420 kcal
Protein: 37 g
Fat: 18 g
Carbohydrates: 10 g

Most of the calories come from the fish and olive oil. The endives and lemon add very few carbohydrates. It’s a meal rich in protein and healthy fats, suitable for those who don’t want to cook with flour or rice.

Storage and reheating

You can keep the sea bream in the refrigerator, covered, for up to 2 days. It can be eaten cold, but if you want to reheat it, place it in the oven covered with foil at 150°C (302°F) for 10-12 minutes. I do not recommend reheating in the microwave, as the fish can dry out or develop a strong odor. The endives remain tasty even after a day.