Grilled Sea Bream with Lemon, Roasted Potatoes & Beet Sauce
Whole Mediterranean sea bream seared golden and finished with fresh herbs, served alongside crispy roasted potatoes and silky beetroot sauce. A bright, elegant dinner that feels restaurant-worthy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 468
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Toss potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast at 400°F for 15 minutes until golden.
Step 2
While potatoes roast, warm beets in a small pan with 1 tbsp olive oil and minced garlic over medium heat until fragrant, about 2 minutes.
Step 3
Pat fish dry. Season inside and out with salt and pepper. Score the skin lightly in a crosshatch pattern to prevent curling.
Step 4
Heat 3 tbsp olive oil in a large skillet over medium-high until it shimmers. Sear fish skin-side down 4 minutes without moving until skin crisps.
Step 5
Flip fish and cook 3 minutes until flesh flakes easily. Squeeze half a lemon over the top and scatter with fresh herbs.
Step 6
Serve fish alongside roasted potatoes and warm beet sauce. Squeeze remaining lemon over everything.
Tools you’ll need
- sheet pan
- large skillet (12-inch minimum)
- small saucepan
- tongs
- knife
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