We’ve been inspired by greek flavours for this sea bream fillet recipe. Bold flavours from olives, capers, tomatoes, basil and sea bream combine together to make a truly delicious dish. Plus, as this recipe only uses one roasting tray, you won’t be faced with a pile of washing up, what’s not to love? Using sea bream fillets makes this recipe much easier as you avoid having to do too much prep to the fish. Try this recipe for a family dinner and then enjoy the leftovers for lunch the next day.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
4 tomatoes, chopped into large chunks
1 large yellow pepper, deseeded and chopped into large pieces
1 aubergine, roughly chopped into large pieces
1 large courgette, chopped roughly (250g)
2 small onions, roughly chopped
150g black olives, drained
1 heaped tablespoon capers, drained
2 cloves of garlic, finely sliced
80ml Mellow Yellow Rapeseed Oil, plus extra for the fish
Generous handful of basil, roughly torn into large pieces (Greek basil works really well if you can find it)
1tbsp balsamic vinegar
6 fillets of sea bream (sea bass would work well too)
Preheat your oven to 180°C. In a large roasting dish, add your tomatoes, yellow pepper, aubergine, courgette, onion, olives, capers and garlic. Pour your Mellow Yellow Rapeseed Oil over and season. Mix well to coat all the vegetables. Roast for 20 minutes.
Meanwhile, rub the skins of your sea bream with Mellow Yellow Rapeseed Oil and season.
After the 20 minutes have gone, remove the vegetables from the oven. Sprinkle the basil over and drizzle with balsamic vinegar. Place your fish on top, skin side up. Return to the oven for another 15-20 minutes.
Serve with rice and enjoy.