Sea Bream, Mediterranean Vegetables & Lemon, Parsley & Capers Dressing

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 10 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 2 people

Sea Bream, Mediterranean Vegetables & Lemon, Parsley & Capers Dressing

Great summer time recipe with fresh flavours and minimum effort.

Utensils required



  • 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

Cooking mode

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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.

  • 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.

  • Step 3

    And the peppers, onions and courgettes and continue cooking for another 3-4 mins, until starting to soften but still crunchy.

  • Step 4

    Season with oregano, salt and pepper and remove from pan. Keep the vegetables warm while you cook the sea bass.

  • 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.

  • 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.

  • 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.