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Crisp fillet of bream with provencal vegetables Recipe

Crisp fillet of gilthead bream served with courgettes, peppers and aubergines.

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Recipe rating  (12 vote(s)) :
12 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn
Ingredients ( for people)
  • Sea bream fillet(s) 140g : 6 whole
  • For the sauce
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Courgette(s) : 1 whole
  • Aubergine(s) : 1 whole
  • Red onion(s) : 1 whole
  • Thyme sprig(s) : 3 whole
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Tinned peeled tomatoes : 250 g
  • Rosemary sprig(s) : 3 whole
  • Garlic clove(s) : 2 bulb
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 25 ml
  • Fleur de sel : 6 pinch(es)

  • 1Preheat the oven to 200 degrees celsius.
  • 2Dice the peppers, courgettes and the aubergines. Finely chop the red onion and the garlic. Pick the leaves from the thyme and rosemary and finely chop.
  • 3Sweat the onions in a hot pan with the olive oil, then add the aubergines and cook until nicely coloured. Then add the peppers, cook for a further 2 minutes before adding the herbs and garlic. Season with salt and pepper.
  • 4Add the chopped tomatoes and a small amount of water once the aubergines have softened Then add the courgettes cook for a further 5 minutes until the courgettes are also cooked. Keep warm.
  • 5Use fish tweezers to remove the bones from the sea bream fillets. Season the fillets with sea salt. Heat the sunflower oil in a frying pan and fry the fish skin side down until golden brown.
  • 6Transfer the fish to the oven and cook for a further 2 or 3 minutes until the thickest part of the fillet is white and cooked through.
  • 7Arrange the Provencal vegetables and the bream on a plate and serve immediately.

Chef's tip

« Be careful not to overcook the fish - the fish is half cooked before it goes into the oven. It should take no more than 3 minutes. »

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