Greek Inspired Sea Bream Fillet Recipe
6
45 minutes
Inspired by Greek flavours, this easy sea bream fillet recipe combines olives, capers, tomatoes and fresh basil for a vibrant, Mediterranean‑style fish dish.
Everything roasts on one tray, making it a quick healthy fish dinner with minimal washing up. Using sea bream fillets keeps prep simple, perfect for a relaxed family meal – and the leftovers make a delicious lunch the next day.
Method
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1
Preheat your oven to 180°C.
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2
In a large roasting dish, add your tomatoes, yellow pepper, aubergine, courgette, onion, olives, capers and garlic. Pour the Mellow Yellow Rapeseed Oil over and season. Mix well to coat all the vegetables. Roast for 20 minutes.
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3
Meanwhile, rub the skins of your sea bream with Mellow Yellow Rapeseed Oil and season.
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4
After 20 minutes, 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.
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5
Serve on warm plates, piled onto rice or with a side of crispy potatoes.
Ingredients
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4 tomatoes, chopped into large chunks
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1 large yellow pepper, deseeded and chopped into pieces
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1 aubergine, roughly chopped into large pieces
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1 large courgette, chopped
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2 small onions, roughly chopped
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150g black olives, drained
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1 heaped tbsp capers, drained
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2 cloves of garlic, finely sliced
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80ml Mellow Yellow cold pressed rapeseed oil, plus extra for the fish
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Generous handful of basil
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1 tbsp balsamic vinegar
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6 fillets of sea bream (sea bass would work well too)
