How to cook
Wash and dry the red sea bream. Place the fish onto a kitchen board and make about 4 transverse slits all over the top of the fillet, by almost reaching the bone. Make sure there's about two fingers distance between each slit.
Rub the inside and outside with salt, white pepper and olive oil and place the fish in a baking pan with the slits facing up. The baking pan can only be greased or covered with foil or baking paper, so that the sea bream does not stick to it.
Put a thin narrow lemon slice in each of the slits and pour white wine, a trickle of olive oil and very little water (pour the water only on the bottom and not directly on the fish and you can add it during baking, only if you notice that the liquid has evaporated).
Put it in a preheated oven at 370°F (190°C) with the fan on and bake the fish for about 30-35 minutes, or until the fish's eye turns white.
Meanwhile, peel and cut the garlic into thin circles. Fry it in a good amount of olive oil. If you want to serve it crispy, as soon as it turns slightly pink, take it out. Otherwise, move on.
Add hot paprika flakes and after frying lightly, add vinegar and reduce, then add the juice of one lemon with a little starch beaten in it for density.
Stir at all times, by adding more liquid, if necessary - water or white wine.
It is best to add the juices of the fish, which it has released during baking, to the sauce.
Once the sea bream is baked, pour the sauce over it and serve it immediately.
*If the acidity of the fish sauce seems excessive to you, you can replace the vinegar entirely with white wine and rely only on the acidity of the lemon.
The density of the sauce is also according to your preference, but it is best to be more liquid, in order to blend with the fish, after you pour it over it.
The Oven-Baked Red Sea Bream with a Wonderful Sauce is ready.