Mains

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

Step 1 of 7

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.

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

Step 2 of 7

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.

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

Step 3 of 7

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

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

Step 4 of 7

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

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

Step 5 of 7

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.

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

Step 6 of 7

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.

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

Step 7 of 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.

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

Cooking method:

Ninja Zerostick Cookware