L'atelier des Chefs cooking classes - Roasted Fillet Of Sea Bream With Chorizo Vinaigrette

Roasted fillet of sea bream with chorizo vinaigrette

A crisp sea bream fillet served with chorizo, red pepper and red onion vinaigrette and crushed new potatoes.

Recipe rating: (18 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Sea bream fillet(s) 140g 6 whole
  • Baby potato(es) 500 g
  • Spring onion(s) 1 bunch
  • Flat leaf parsley 0.25 bunch
  • Chorizo 100 g
  • Olive oil 100 ml
  • Fine salt 6 pinch(es)
  • Freshly ground black pepper 6 Turn
  • Red onion(s) 0.5 whole
  • Sherry vinegar 10 ml
  • Garlic clove(s) 1 whole
  • Lemon(s) 0.5 whole
  • Red pepper(s) 1 whole

Chef's tip

"This recipe can be adapted to other types of fish or chicken."


Preheat the oven to 200'C.

Prepare the sea bream fillets by removing the pin bones with a sharp, flexible knife or fish tweezers.

Peel and finely dice the chorizo, the red onion, the garlic and the red pepper.

Pick the parsley leaves and chop finely.

Discard the green part of the spring onions and finely slice the bulb at an angle.

Cook the new potatoes in salted water. Start cooking in cold water, bring to the boil, reduce the heat and simmer until tender.

Heat a saucepan with a splash of olive oil and fry the onion until soft. Add the red pepper, garlic and chorizo and cook for a further 5 minutes.

Remove from the heat and add the sherry vinegar.

Once cool, add the chopped parsley and check the seasoning. Put to one side, this will be the vinaigrette.

Season the sea bream with salt and cook in a hot frying pan until the skin is golden brown (start cooking skin side down). Turn the fillet over and finish cooking in the oven. The fish is cooked when the thickest part of the fillet is white. Squeeze over some lemon juice.

Mix the spring onions into the new potatoes. Crush with a fork and add olive oil, salt and pepper to taste.

To assemble the dish, put some crushed potatoes in the base if a stainless steel serving ring, place the fish on top and drizzle the chorizo vinaigrette over and around the plate.

Garnish with a couple of sprigs of parsley and serve immediately.

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