Seared Sea Bream

Seared Sea BreamSeared sea bream, fennel and slow roasted tomato salad with black olive and basil dressing.

Serves 4


1 pack Prime Sea Bream Fillets
2-3 tablespoons of olive oil

20 cherry tomatoes
Sea salt
2-3 sprigs of thyme, picked from stalk
1 clove of garlic, peeled and crushed
1 bulb of fennel, finely sliced
1 lemon, juice and zest
4 tablespoons of olive oil
1 tablespoon of finely chopped flat parsley

1 handful of black olives, sliced into rings
8 leaves of basil, shredded
2 tablespoons of finely chopped flat parsley
2 tablespoons of quality white wine vinegar
6 tablespoons of olive oil
Sea salt
Small basil leaves for garnish


Pre heat oven to 100˚C.

Cut the tomatoes in half, cutting through the eye of the tomato. Place on a non stick baking sheet, skin side down. Sprinkle with sea salt. Mix together the remaining salad ingredients and spoon over the tomatoes.

Place in the oven for 45-60 minutes, the tomatoes will start to wrinkle and dehydrate – this will intensify the flavour. Remove from the oven and allow to cool. Refrigerate until required. This can be done up to 1 day in advance.


Finely slice the fennel as thinly as possible and place in a bowl. Zest the lemon on a micro fine grater and add along with the juice of the lemon to the bowl.

Add the olive oil and 2 pinches of sea salt. Mix well, cover with cling film and refrigerate until required. This can be done up to 1 day before. Add parsley when serving.

For the black olive dressing, mix all the ingredients together and season with sea salt. Prepare the dressing at the last minute to ensure the flavours are fresh, and colours vibrant.

Heat a large frying pan and add the olive oil. Cook the fish skin side down for 3-4 minutes. Check the fish is golden brown with a crispy skin. Turn it over and turn the heat off. Allow the fish to cook in the residual heat for 2-3 minutes. This will keep the fish moist and cook it to perfection.


Remove fennel from the fridge and mix in the parsley. Divide the fennel between four plates and rest the sea bream on top. Place a few tomatoes around the plate and drizzle dressing over fish and fennel. Garnish with small basil leaves.