Baked sea bream with tomatoes & coriander

Baked sea bream with tomatoes & coriander

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(13 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal563
  • fat19g
  • saturates3g
  • carbs47g
  • sugars4g
  • fibre4g
  • protein51g
  • salt1.34g
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  • 4 large potatoes, about 1kg/2lb 4oz



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 garlic cloves, finely chopped
  • pinch dried chilli flakes
  • pinch saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 bunch coriander, roughly chopped
  • 4 whole sea bream, cleaned and gutted
  • 1 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 2 limes



    The same shape, but smaller than…

  • 125ml white wine
  • handful sundried tomatoes
  • handful pine nuts, toasted
  • 4 thin slices pancetta or smoked streaky bacon



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…


  1. Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.

  2. Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.

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Comments, questions and tips

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1st May, 2020
The finished dish looked lovely and the fish was cooked perfectly but the potatoes were hard and the garlic was raw. If I were to do this dish again, I would do more than bring them potatoes to the boil, I would cook them for a few minutes to soften them and I would saute the garlic. Alternatively, cook all of the base ingredients till almost cooked and then add the fish.
5th Aug, 2014
I enjoyed this dish. I added some peppers and onions to make it a bit more mediterranean
16th May, 2013
The potato slices weren't cooked - so next time I would let them boil for 5 minutes before adding to oven dish. Also - the juice from two limes made the sauce too acidic - I would use only one and add some fish stock intsead
23rd Feb, 2013
Just had this cooked by my other half, had'nt got any tomatoes or saffron in, so made it up a bit, used new potatoes and a sweet potato which made the dish more pleasing to the eye, next time will certainly have a go with sundried toms. On the whole a filling and flavoursome meal we served ours with steamed pak choi. Oh and let new potatos boil for 10 mins.
4th Feb, 2013
I couldn't get sea bream so used sea bass instead which worked fine. Is it just me who brought the potatoes to the boil then put them straight in the dish? They weren't cooked after 25 mins in the oven. In future, I'd boil the potatoes for 5-10 mins first!
maisie124175's picture
16th Jan, 2012
I used semi-dried tomatoes in olive oil, helped incorporate a sweetness into the fish. Very tasty meal, agree with the comments about potatoes. Works out at 15 pro points on weight watchers.
16th Aug, 2011
I left out saffron and replaced lime with lemon and sun dried with fresh tomatoes . It was lovely all the same but some guests have problems with fish on the bone and so it is a dish for people who have been brought up to eat like that. When supermarkets have 50% off sales of sea bream it is worth taking advantage of it and make a bit of an effort on a nice supper.
7th Nov, 2010
Made this last night, really tasty. Didn't have any coriander so used fennel instead.I agree about adding the sundried tomatoes a little later as they burnt a little.I will definately be doing this again.
14th Sep, 2010
The dish was tasty enough and I would make it again but would definitely boil the poatoes for longer. Alternatively, serve new potatoes with the dish instead.
edwa453's picture
11th Sep, 2010
I put the potatoes in for 20 mins first to make sure they were cooked. I am not sure the flavours worked together. Pancetta and bass go well, but pancetta and pine nuts? I agree that sundried toms don't add anything. I'd adapt this as love bass take out the pine nuts and sun dried toms & use roasted vine toms alongside the fish and pancetta.


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