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Grilled sea bream

22 July 2014

Succulent sea bream served with a Mediterranean-style mash of potatoes, fennel and lemon.

Grilled sea bream

Preparation time

25 minutes

Cooking time

25 minutes




  • 5 large, waxy potatoes (5x150g)
  • 2 sea bream weighing 600g each
  • 1 bulb of fennel
  • 8 cherry tomatoes
  • ½ courgette
  • 1 lemon
  • 150ml milk
  • 150ml olive oil
  • 60g butter
  • 4 sprigs of rosemary
  • 4 cloves of garlic
  • 4 tablespoons tomato pesto


Peel the potatoes and cook them in lots of salted water.

Rinse the sea bream and pat them dry.

Drain the potatoes and put through a vegetable sieve, or mash.

Dice the courgette and fry in one third of the olive oil.

Heat the milk and the butter and stir in the potato purée, add the courgette and the tomato pesto, season with salt and pepper and keep warm.

Heat a large grill pan and grill the fish on both sides in one third of the oil under a medium hot grill, put the fish into an oven dish, season with pepper and salt, add the rosemary, cloves of garlic and the sliced lemon, leave to bake for a further 8 – 10 minutes at 160°C.

Cut the fennel into 5-cm slices and cut the tomatoes in two.

Clean the grill pan and grill the fennel for around 5 minutes, grill the tomatoes briefly and season with salt and pepper.

Fillet the sea bream and spoon juice on top, arrange the grilled vegetables alongside and serve the purée apart.

Our thanks to Potato Council for this recipe -


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.