Salmon is my favorite type of fish to cook with, but sea bream might easily take its place. This fish is so versatile, I can see myself using it in all kinds of meals. For example, I would cook it along some fried rice, in a batter with chips or even on the grill. It has a special sweet and delicate flavour, that doesn’t need other strong condiments. The classic olive oil, garlic, salt and black pepper combo is all it needs to compliment and emphasise its taste. I like to garnish this roasted sea bream with fresh thyme or parsley to add a subtle freshness to the fishes delicate, savoury flavour.
How to make roasted sea bream with vegetables
I always like cooking fish when I’m in a hurry. You can have a full dinner meal ready in just 30 minutes. Plus, it’s so easy to make and healthy too! Just throw the diced carrots, eggplant and zucchini in a skillet for 10 minutes with some extra virgin olive oil, seasoning them with salt and freshly ground black pepper. While those are cooking, prepare the sea bream – score or fillet the fish, rinse and pat dry. Next, sauté it skin-side down with a little bit of olive oil for 2-3 minutes. The skin will become incredibly crispy. Then, place both the fish (skin-side up) and the vegetables in a baking pan or tray, sprinkle with fresh thyme and roast for 15 minutes or until the flesh of the roasted sea bream is white and flaky.
Side notes:
If you have a whole fish and you don’t want to cut it into fillets, score the fishes skin in a diamond pattern after you’ve descaled, gutted and rinsed it. You should fry it on both sides just like in the instructions, but add 10-15 minutes in the oven. Also, flipping the fish and the vegetables halfway through might be necessary.
Roasted Sea Bream with Vegetables
Ingredients
- 4 sea bream fillets
- 4 tbsp olive oil extra virgin
- ½ tsp salt
- ½ tsp black pepper freshly ground
- 2 garlic cloves
- 1 small eggplant diced
- 1 medium zucchini diced
- 2 carrots diced
- 1 bunch fresh thyme
Instructions
- Preheat the oven to 180°C.
- Dice the vegetables, mix with 2 tbsp olive oil, season with salt and pepper and sauté in a skillet for 8-10 minutes until tender and golden-brown. Set aside.
- Rinse fish fillets, pat dry with a kitchen towel, season with salt and pepper and sauté in a heated skillet over high heat with 1 tbsp olive oil, skin-side down for 2-3 minutes, until the skin is crispy and golden.
- Arrange roasted vegetables and fish fillets skin-side up in a baking pan, drizzle with olive oil, chop fresh thyme and sprinkle on top.
- Bake for 10-15 minutes until the fish is cooked through – the flesh should be white and flaky.
