Sea Bream With Cherry Tomatoes, Lemon, Capers And O

Name: Sea Bream With Cherry Tomatoes, Lemon, Capers And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sea bream approx 600g each, gutted; 1 Knorr Fish Stock Cube; 5 tablespoons olive oil; lemon juice A squeeze of; 3 sprigs fresh thyme or rosemary or bay leaf; 3 sprigs fresh basil and coriander; 4 tablespoons olive oil; 1/2 lemon; 1 handful cherry tomatoes; capers A couple of; 3 green olives; 3 black olives I prefer olives with the stone and I cut 3-4 olive petals around the stone

Servings: persons

2 sea bream approx 600g each, gutted
1 Knorr Fish Stock Cube
5 tablespoons olive oil
lemon juice A squeeze of
3 sprigs fresh thyme or rosemary or bay leaf
3 sprigs fresh basil and coriander
4 tablespoons olive oil
1/2 lemon
1 handful cherry tomatoes
capers A couple of
3 green olives
3 black olives I prefer olives with the stone and I cut 3-4 olive petals around the stone

1
1. Heat your oven to 200u00b0C, Gas Mark 6.
2
Descale the fish with a knife (or a potato peeler). Even if the fishmonger has already done this, check it again with a knife. Check the fish has been gutted properly and wash under cold water.
3
Make a paste using the Knorr Fish Stock Cube, the olive oil and the lemon juice.
4
Season the fish by rubbing the paste inside the fish and then outside - always go from head to tail, so that you don't spike yourself.
5
Put some thyme into the cavity of each fish, or rosemary or bay leaf if you prefer.
6
Heat 4 tbsp of olive oil into a heavy based pan (a Le Creuset roasting dish would do) and cook the bream on a high flame. Personally, I'd roast both sides in the pan, but you'll probably find it easier to cook one side on the hob and let the oven do the rest.
7
After about 2 minutes, transfer the pan to the top shelf of the oven for about 12 minutes until cooked through.
8
Make the vinaigrette by mixing the oil and lemon together with the tomatoes and olives.
9
Take the fish out of the oven, squeeze a little lemon juice over it while it's still bubbling in the pan then simply lift them onto a big plate.
10
Pour the vinaigrette over the fish and then add some fresh basil and coriander on top.
11
Put the platter in the middle of the table and let people help themselves just as we do in Italy.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sea bream approx 600g each, gutted, 1 Knorr Fish Stock Cube, 5 tablespoons olive oil, lemon juice A squeeze of, and more.

Yes, Sea Bream With Cherry Tomatoes, Lemon, Capers And Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Bream With Cherry Tomatoes, Lemon, Capers And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions