Crispy sea bream fillet with pickled courgettes, cherry tomatoes and feta


This light, summery fish dish uses fillets of fresh sea bream, which are crisped up in a pan and served with sharp feta, sweet cherry tomatoes and mint. Starting the fish fillets in the cold pan ensures the skin becomes evenly crisp and golden. 

First published in 2022






Toss the courgettes with a drizzle of oil. Place a large frying pan over a high heat and, once smoking hot, fry each side for a minute or so, until just starting to turn golden

  • 2 courgettes, finely sliced
  • 1 dash of vegetable oil

Place the courgettes in a bowl and pour over the vinegar to quick-pickle them as they cool to room temperature. Season with flaky sea salt and freshly ground black pepper


To cook the bream, place a large non-stick frying pan over a high heat and add a drizzle of oil. Season the fillets of sea bream on both sides with salt and pepper then add to the pan skin-down while the pan is still cold. This will stop the fish curling up and ensure you have an evenly golden and crispy fish skin. Cook for 4-5 minutes on the skin, then once you are happy, flip the fillets over and remove from the heat to finish cooking gently 


Pick the mint leaves from the stems and finely slice. Toss through the cooled pickled courgettes along with the quartered cherry tomatoes and crumbled feta


Plate up the salad and top with the crispy sea bream. Finish with a squeeze of lemon juice and a drizzle of extra virgin olive oil 

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