Roasted Sea Bream

Jean Christophe Novelli serves up succulent fillets of roast sea bream with a baked peppers and a reduced tomato fondue sauce
By Jean-Christophe Novelli
Roasted Sea Bream
  • Rating:
  • Serves: 2
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the tomato sauce

  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 125 ml white wine
  • 1 can tomato
  • 1 tsp freshly picked thyme
  • salt and black pepper
  • 1 bay leaf

For the sea bream

  • 4 banana shallots, chopped
  • 150 ml extra virgin olive oil
  • 1 pinch cumin seeds
  • 1 large red pepper
  • 2 stalks lemongrass
  • 2 large filletssea bream
  • 4 cloves garlic, peeled
  • 4 cloves garlic, soaked in water for over an hour
  • 1 cm piece ginger, finely sliced
  • 1 star anise
  • 1 small red chilli, finely chopped
  • 1/2 lemon
  • 50 ml herb oil
  • chervil


1. First make the tomato sauce: heat some oil in a pan on a medium heat and sweat the shallot gently until soft. Reduce the heat and pour in the white wine, followed by the tomatoes. Season with salt and pepper, then add the bay leaf and thyme. Cook through on a low heat for 25-30 minutes or until you have a sauce consistency.

2. For the sea bream: preheat the oven to 180C/ gas 4.

3. Cook the shallots in a shallow pan with a tablespoon of the olive oil and the cumin until softened but not coloured. Meanwhile, slice the red pepper in half, drizzle with olive oil, season, add the peeled garlic cloves and bake in oven for 10 minutes.

4. Halve the lemon grass, bash it and weave it through the skin of the sea bream.

5. Heat some more olive oil in a pan and add the fillets, skin-side down, to colour them. Turn them over to colour the other side.

6. Transfer the baked peppers from the oven to the pan, add the garlic with its skin and place the pan in the oven for 5-6 minutes.

7. Combine the reduced tomato fondue, slices of ginger, star anise and finely chopped chilli. Let them infuse for 10 minutes before adding the remaining olive oil.

8. To serve, squeeze lemon over fish, spoon the soft shallots into the peppers and place the fish on top. Garnish with the tomato fondue, chervil and herb oil.

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