Mediterranean sea bream
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Serves:     people
Notes from Anna

Sea bream is a great source of protein, B vitamins, selenium and vitamin D.  The tomatoes, herbs and olives add fantastic mix of antioxidant nutrients to the dish.  Serve it with  a simple green salad and some freshly baked crusty bread for an authentic Mediterranean supper.



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  1. TURN THE OVEN ON TO 200˚C/180˚C fan/Gas 6
  2. Peel the garlic cloves. Wash the thyme. Wash and halve the tomatoes.
  3. Rinse the fish under running water and pat dry with kitchen paper.
  4. Sprinkle the cavity of each fish with salt and black pepper and put a clove of garlic and two sprigs of thyme inside each one.
  5. Put 2 tablespoons of oil into an oven dish. Place the fish in it and sprinkle with salt and a grind of black pepper.
  6. Add the halved tomatoes, the olives and the capers. Drizzle with the remaining olive oil and sprinkle with thyme leaves. Put in the hot oven and cook for 25 minutes.
  7. The fish is cooked when the skin pulls away easily with a fork. As a rule of thumb you need 10 minutes cooking time for each centimetre thickness of fish.
  8. Once the fish is cooked, carefully lift it out of the cooking dish and keep warm.
  9. Turn the grill on to medium and put the oven dish containing the tomatoes, olives and capers under it for about 5 minutes.
  10. Wash and finely chop the parsley. Serve the fish with the cherry tomatoes, olives and capers. Mix the parsley with the cooking juices and drizzle over the fish.

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