Sea Bream wtih Chinese Spices

Written By Dominique Ludwig

On 13/08/2020

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This recipe brings life to white fish. You can use any white fish. At time of writing the most sustainable white fish is European Hake, Haddock, Atlantic Cod and Monkfish. This would work with any white fish and possibly also a mild mackerel.

Ingredients – Serves 4

4 fillets of sea bream or any white fish

2 courgettes, spiralised or grated

1 large red onion, diced (or 2 medium)

300g cherry or baby plum tomatoes, quartered

3 tbsp. olive oil

1 tsp cinnamon

1 thumb of ginger, grated

2 tbsp. Tamari soy sauce

2 tsp maple syrup or honey

2 tbsp. sundried tomatoes (in olive oil), finely chopped

2 tbsp. rice vinegar


  1. Top and tail the courgette and spiralise or grate, depending on your preference.
  2. Gently sauté the onion in 2 tbsp. oil in a frying pan until softened.
  3. Add the chopped sundried tomatoes, ginger, spices, soy sauce, vinegar and maple syrup/honey and cook lightly for 5-6 minutes until softened, but so that the tomatoes still hold their shape.
  4. Next stir the courgette into the tomato mixture and take off the heat. The courgette spirals should soften on their own in the residual het and become too soft.
  5. In a separate non-stick ceramic pan. Heat the remaining 1 tbsp. olive oil on a low-medium heat and add the fish fillets, skin side down.  Cook gently for 3-4 minutes without moving. Then flip and cook for 1 minute on the other side.
  6. Place the fish on top of the sauce and serve.

Serve with new potatoes if on your plan.



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