Looking for a fresh and flavourful mid-week dinner idea? This pan-fried sea bream recipe is simple, delicious, and creates minimal washing up. Paired with roasted Mediterranean-style potatoes and tenderstem broccoli, it’s a wholesome meal ready in under an hour.
Ingredients:
2 large potatoes, cut into 1-inch cubes
2 sea bream fillets
2 lemons
1 sprig fresh rosemary, finely chopped
400g tender stem broccoli
Olive oil
Salt and pepper to taste
Instructions:
- Prepare the Potatoes
Place the diced potatoes into a pot of cold salted water. Bring to a boil and cook for 3 minutes. Drain thoroughly and let them dry. - Roast the Potatoes
Dice half a lemon into large chunks and cut the other half into wedges.
Toss the potatoes with olive oil, chopped rosemary, lemon wedges, and chunks. Spread on a baking tray and roast in the oven at 200°C (fan) for 35 minutes, turning halfway through. - Prep and Cook the Sea Bream
Score the sea bream fillets lightly on the skin side to prevent them from curling. Season with salt and pepper.
Heat a pan with a drizzle of olive oil. Place the fillets skin-side down and cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 1–2 minutes until just cooked through. - Cook the Broccoli
10 minutes before the potatoes are done, bring a pan of salted water to a boil. Add the tenderstem broccoli and cook for 3 minutes until tender. Drain and keep warm. - Finish with Caramelised Lemon
Slice the remaining lemon in half and fry cut-side down in the same pan as the bream for 2 minutes until caramelised.
To Serve:
Arrange the roasted Mediterranean potatoes on a plate, place the crispy pan-fried sea bream fillet on top, and scatter the broccoli around. Finish with a squeeze of the caramelised lemon for a zesty, flavour-packed finish.
