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Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 2 fillets of sea bream
  • 1 small punnet of mixed seasonal cherry tomatoes, halved horizontally
  • 2 cloves of garlic, finely sliced
  • 1 jar of Greek gigantes beans in tomato sauce (you can buy these from several supermarkets)
  • 8 kalamata olives
  • 20 g feta cheese, crumbled
  • a small bunch of oregano
  • a few sprigs of fresh thyme
  • a squeeze of lemon juice
Sea Bream with Slow Roasted Tomatoes and Beans
An all together Greek affair with fresh fish, gigantes beans, feta, tomatoes and olives!
Sea Bream with Slow Roasted Tomatoes and Beans Sea Bream with Slow Roasted Tomatoes and Beans

This dish has more than its fair share of lovely Mediterranean ingredients and flavours... and, although its a real simple dish, it does need time to slow roast the tomatoes with a little fresh thyme, garlic, sea salt and extra vigin olive oil! But, it's so worth it! They combine with the beans and olives into a lovely stew, topped with a crispy grilled sea bream fillet!

  1. Start with your tomatoes in a baking dish, along with the garlic and thyme. Season and drizzle with extra virgin olive oil... be as generous as you like wiht this! Roast in a moderate to low oven (140ish degrees) for 40/45 minutes, until the tomatoes are nice and soft and slightly curling at the edges
  2. Half and hour in, take the tomatoes out of the oven and add in the gigantes beans (along with the rich tomatoe sauce they come in), the olives and a squeeze of lemon juice. Return to the oven
  3. In the meantime, brush your sea bream fillets with olive oil and grill on a well greased surface, skin side up for just a few minutes, until the skin is nice and crisp and the flesh just cooked. Take the tomatoes and beans out of the oven and serve on individual plates, with the fish on top. Finish with the feta cheese and a nice scattering of fresh oregano

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Sea Bream with Slow Roasted Tomatoes and Beans
An all together Greek affair with fresh fish, gigantes beans, feta, tomatoes and olives!

This dish has more than its fair share of lovely Mediterranean ingredients and flavours... and, although its a real simple dish, it does need time to slow roast the tomatoes with a little fresh thyme, garlic, sea salt and extra vigin olive oil! But, it's so worth it! They combine with the beans and olives into a lovely stew, topped with a crispy grilled sea bream fillet!

Prep 20 minutes
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 fillets of sea bream
  • 1 small punnet of mixed seasonal cherry tomatoes, halved horizontally
  • 2 cloves of garlic, finely sliced
  • 1 jar of Greek gigantes beans in tomato sauce (you can buy these from several supermarkets)
  • 8 kalamata olives
  • 20 g feta cheese, crumbled
  • a small bunch of oregano
  • a few sprigs of fresh thyme
  • a squeeze of lemon juice
  1. Start with your tomatoes in a baking dish, along with the garlic and thyme. Season and drizzle with extra virgin olive oil... be as generous as you like wiht this! Roast in a moderate to low oven (140ish degrees) for 40/45 minutes, until the tomatoes are nice and soft and slightly curling at the edges
  2. Half and hour in, take the tomatoes out of the oven and add in the gigantes beans (along with the rich tomatoe sauce they come in), the olives and a squeeze of lemon juice. Return to the oven
  3. In the meantime, brush your sea bream fillets with olive oil and grill on a well greased surface, skin side up for just a few minutes, until the skin is nice and crisp and the flesh just cooked. Take the tomatoes and beans out of the oven and serve on individual plates, with the fish on top. Finish with the feta cheese and a nice scattering of fresh oregano

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân