Baked Bream with Herbs

A tasty herb paste adds a delicious depth of flavour to baked bream in Gioconda Scott's Mediterranean-inspired dish
By Gioconda Scott
Baked Bream with Herbs
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • black pepper
  • 8 potatoes, peeled and thickly sliced
  • 1 tbsp olive oil, plus extra for drizzling
  • 2 onions, chopped
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 5 cloves
  • 2 pinches of ground cumin
  • 2 pinches of paprika
  • 5-6 peppercorns
  • 2 tsp rock salt
  • 2 pinches of coriander seeds
  • juice of 1 lemons
  • small bunch of flat leaf parsley, half of it finely chopped
  • small bunch of coriander, half of it finely chopped
  • 6 tomatoes, roughly chopped
  • 1 preserved lemons
  • 4 bream, scaled and gutted


1. Bring a large pan of salted water to the boil. Add the potato slices and par-boil for 3 minutes; drain.

2. Meanwhile, heat 1 tablespoon of olive oil in a large frying pan. Add the onion, green pepper and red pepper and fry for 5 minutes until softened.

3. Place the cloves, cumin, paprika, peppercorns, rock salt and coriander seeds in a pestle and mortar and grind together.

4. Mix together the ground spices, lemon juice, finely chopped parsley and finely chopped coriander to form a paste.

5. Preheat the oven to 190°C/gas 5.

6. Grease a large ovenproof dish with olive oil. Layer in the par-boiled potatoes, fried onion and peppers and tomatoes. Season with salt and freshly ground pepper.

7. Rinse the preserved lemons thoroughly and cut into wedges.

8. Cut a few slashes in each side of the bream. Coat the bream inside and out with the paste.

9. Place 2 lemon wedges and a few sprigs of coriander and parsley inside each bream.

10. Place the bream on top of the vegetables in the oven-proof dish. Drizzle generously with olive oil.

11. Bake for 25-30 minutes, until the fish are cooked through.

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