Dinner
Sea Bream, Mediterranean Vegetables & Lemon, Parsley & Capers Dressing
Recipe by The Lockdown Chef
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Great summer time recipe with fresh flavours and minimum effort.
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Cooking mode
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Ingredients
- 4 sea bream fillets
- 2 tbsp olive oil
- 1 courgette, diced
- 1 red pepper, diced
- 1 red onion, diced
- 250g baby potatoes, cooked, cooled and halved
- 1 tbsp oregano
- Salt and pepper to season
For the dressing
- 50ml olive oil
- 2 tbsp parsley
- 1 tbsp capers
- 1/2 lemon (or more if you like it)
- Salt and pepper to taste
Utensils
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Step 1
Start the recipe by making the dressing – chop the parsley and capers, add to the olive oil and lemon zest and juice then season with salt and pepper to taste. Cover and place aside.
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Step 2
Heat the sauté pan on medium heat, add 1 tbsp oil and the potatoes and cook for 3-4 min until they start crisping up.
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Step 3
And the peppers, onions and courgettes and continue cooking for another 3-4 mins, until starting to soften but still crunchy.
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Step 4
Season with oregano, salt and pepper and remove from pan. Keep the vegetables warm while you cook the sea bass.
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Step 5
Preheat the pan on medium-high heat and add the other tbsp of oil, season the fish fillets with salt and place skin down. Cook for 2-3 minutes until the flesh starts going white on the edges. Check the skin is nice and crispy, turn over and remove the pan from the heat.
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Step 6
Keep the sea bream in the pan for another 2-3 mins – it will continue cooking but this will prevent it from over-cooking and drying out.
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Step 7
In the meantime divide the vegetables between two plates. Place the fish on top and top with generous amount of the dressing. Serve immediately.
