L'atelier des Chefs cooking classes - Crisp Fillet Of Bream With Provencal Vegetables

Crisp fillet of bream with provencal vegetables

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

Recipe rating: (12 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • 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)

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."


Preheat the oven to 200 degrees celsius.

Dice 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.

Sweat 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.

Add 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.

Use 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.

Transfer 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.

Arrange the Provencal vegetables and the bream on a plate and serve immediately.

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