Sea Bream with Capers and Olives

Preparation/cooking time: ca. 40m + Roast in the oven: ca. 20m

For 4 people

Nutritional Information

Contains 403 Kcal


  • 40 g salted capers, immersed in water, rinsed
  • 0.5 tbsp. red piri piri peppers in oil, rinsed, drained, crushed
  • 90 g pitted black olives, drained, oil kept for later
  • 0.5 tsp. salt
  • 2 organic gilthead seabream (approx. 500 g each)
  • 12 bay leaves
  • 20 g butter, soft
  • a little pepper
  • saltwater, boiling
  • 1 bunch flat-leaf parsley, finely chopped
  • 800 g waxy potatoes, cut into segments

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  • Mix the butter and remaining ingredients including the peppercorns, season with salt. Rinse the fish (inside and out) in cold water, pat dry. Make two approx. 7 mm deep, diagonal incisions in each side of the sea bream. Place the fish on an oven tray lined with baking paper, coat with a little of the reserved oil. Season the sea bream inside and out. Insert the bay leaves into the incisions and into the abdominal cavity.
  • Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the oven tray, switch off the oven. Distribute the seasoned butter over the sea bream, return the tray to the oven and heat the seasoned butter for approx. 5 mins.
  • Simmer the potatoes, uncovered, for approx. 15 mins. over a medium heat until soft. Drain the potatoes and return to the pan. Add the parsley, mix.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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