Sea bream with summer vegetables

Sea bream with summer vegetables

Total: 40 min. | Active: 40 min.
Nutritional value / person: 479 kcal
, Fat: 29 g
, Carbohydrate: 20 g
, Protein: 35 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pangrattato (toasted breadcrumbs)

1 tbsp olive oil
50 g breadcrumbs
1 garlic clove, squeezed
1 organic lemon, use grated zest
4 sprigs thyme
2 pinches salt


2 tbsp olive oil
3 yellow peppers, cut into pieces
400 g cherry tomatoes, cut in half
75 g pitted green olives, cut in half
75 g pitted black olives, cut in half
2 tbsp capers, drained
1 bunch flat-leaf parsley, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp oregano, finely chopped
¾ tsp salt
a little pepper

Sea bream

1 tbsp olive oil
4 seabream fillets (each approx. 150 g)
½ tsp salt
a little pepper
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How it's done

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Pangrattato (toasted breadcrumbs)

Heat the oil in a non-stick frying pan. Reduce the heat, add the breadcrumbs, garlic, lemon zest and thyme, toast for approx. 4 mins. while stirring, season with salt. Remove from the heat, remove the sprig of thyme, allow to cool slightly.


Heat the oil in the same frying pan. Add the peppers and sauté for 5 mins., add the tomatoes and cook for approx. 5 mins. Add the olives and all the other ingredients up to and including the pepper, mix, plate up.

Sea bream

Heat the oil in a non-stick frying pan. Season the fish fillets, fry (skin side down) for approx. 3 mins. Turn the fillets, fry for approx. 1 min., serve on top of the vegetables, top with the toasted breadcrumbs.

Good to know
Serve with: Baked or roast potatoes

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