Sicilian Sea Bream

A delicious summer dish of Sea Bream packed with Sicilian flavours. Team with a crisp green salad and a cold glass of white wine.

Sicilian Sea Bream
Prep time
Cook time
Total time
Serves: 2
  • For the Celeriac Puree:
  • 1 bulb of celeriac
  • 80ml of whipping cream
  • 1 tbsp. of butter
  • A good pinch of salt and pepper
  • For the Sea Bream:
  • 2 sea bream fillets
  • ½ a red onion thinly sliced
  • 1 tbsp. of toasted pine nuts
  • 1 tbsp. of small capers
  • 1 tbsp. of golden sultanas
  • 2 tbsp. of red wine vinegar
  • 1 tsp. of balsamic vinegar
  • 1 tsp. of honey
  • A few sprigs of fresh dill
  • Salt and pepper
  • Extra virgin olive oil
  1. Heat a large pan of salted boiling water.
  2. Peel the celeriac and chop into 1 inch pieces. Boil until very soft and drain.
  3. Pass the celeriac through a fine sieve and pop back into the pan. Pour in the cream and add the butter and salt and pepper. Stir and allow to sit on a very low heat just to keep warm whilst your prep the sea bream.
  4. Boil the kettle and pour some boiling water over the golden sultanas to rehydrate them.
  5. In a small pan on a medium heat, pour over a glug of olive oil and cook down the onion for a few minutes until soft.
  6. Brush the skin of the sea bream fillets with olive oil and season with salt. Place skin side down on a griddle or another frying plan and cook for 3 minutes. If your pan isn’t non-stick then place some greaseproof paper onto the pan and cook the fish on top, skin side down. This will enable the skin to crisp up without sticking to the pan.
  7. Meanwhile, add the red vinegar, balsamic, honey, capers and drained sultanas to the onions.
  8. Turn the fish over and cook the sea bream and sauce for a further minute.
  9. Add the pine nuts and some chopped dill into the sauce, season with a little salt and pepper and a good glug of extra virgin olive oil.
  10. To serve, spoon the celeriac puree onto a plate, top with the sea bream and spoon the sauce over the fish.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: