Guilt head sea bream with spring vegetables and chervil

Flaky fish and buttery vegetables make a dynamite duo in this simple but special dinner party dish from Alex Mackay
By Alex Mackay
Guilt head sea bream with spring vegetables and chervil
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: easy



  • 10 sea bream, filletswith skin on, preferably guilt head
  • 2 medium onions, finely sliced
  • 1 large baby gem lettuce, washed and thickly sliced
  • 60 ml extra virgin olive oil
  • 1 pinches black pepper
  • 400 g sugar snap peas
  • 60 g unsalted butter
  • 1 small flat leaf parsley, bunch, finely chopped
  • 1 small chives, bunch, finely chopped


1. Set the oven to 190°C/gas 5. Take an ovenproof frying pan large enough to hold the fish in a single layer. 2. Heat the olive oil and fry the onions and lettuce over a medium heat for about five minutes until soft but not coloured. If the pan gets a little hot just add a little water. Once the onions and lettuce are softened, pour over 200ml of water, bring to the boil and boil as fast as possible for 5 minutes. Taste and season with a salt and black pepper. 3. Season the fish fillets and place them on top of the onion and lettuce mixture. Cover with a piece of greaseproof paper and bake in the oven for 6-8 minutes until just cooked through. While the fish is cooking, cook the peas for 3-4 minutes in a pan of boiling salted water. Drain them, and stir them into the onion and lettuce mixture together with the butter. 4. Remove the fish from the oven and transfer it to a large platter or four plates. 5. Stir two thirds of the herbs into the vegetables. Season well with salt and black pepper. 6. Spoon the vegetables mixture and sauce over and around the fish, scatter over the remaining herbs and serve immediately.

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