Sea bream with warm tomato salad

A few simple ingredients come together for a satisfying and healthy dish in Mark Sargeant's recipe
By Mark Sargeant
Sea bream with warm tomato salad
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 1 sea bream
  • 1 Cippolini onion, sliced
  • 1 large handful mixed tomatoes, such as Tiger, Cowheart, vine yellow tomatoes, sliced into bitesized wedges or halves
  • 1 handful basil, chopped
  • 1 handful flat-leaf parsley, chopped
  • splash of balsamic vinegar


1. Heat a tablespoon of the olive oil in a frying pan over a medium-high heat. Season the fish on both sides with salt and freshly ground black pepper, then place into the pan skin-side down.

2. Fry the fish for 2-3 minutes, or until the skin is crisp and golden-brown and the flesh is beginning to turn opaque around the edges. Turn the fish over and cook for a further 1-2 minutes, or until the fish is completely cooked through.

3. Meanwhile, add the remaining olive oil to a small pan and fry the onions for 1-2 minutes, or until softened but not coloured. Add the tomatoes and stir in the basil and flat-leaf parsley. Add a splash of balsamic vinegar and stir through. Remove from the heat.

4. To serve, spoon the warm tomato salad onto a plate and top with the sea bream, skin-side up.

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