Sea Bream, Mediterranean Vegetables & Lemon, Parsley & Capers Dressing
Great summer time recipe with fresh flavours and minimum effort.
Ingredients
Ingredients
- 4 sea bream fillets
- 2 tbsp olive oil
- 1 courgette, diced
- 1 red pepper, diced
- 1 red onion, diced
- 8oz baby potatoes, cooked, cooled and halved
- 1 tbsp oregano
- Salt and pepper to season
For the dressing
- 1fl. oz olive oil
- 2 tbsp parsley
- 1 tbsp capers
- 1/2 lemon (or more if you like it)
- Salt and pepper to taste
Instructions
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.