2 tablespoons olive oil
1 green pepper, hulled and sliced into rings
1 red pepper, hulled and sliced into rings
1 onion, finely sliced
1 sprig rosemary, finely chopped
Salt and Pepper
2 x sea bream, about 400g, scaled and gutted
1 tablespoon fresh oregano leaves or 1teaspoon dried oregano
Juice of ½ lemon
150ml extra-virgin olive oil
1 tablespoon parsley, chopped


1. Preheat the oven to 200°C, 400°F
2. Place peppers and onion in a roasting tin, toss with olive oil and rosemary
3. Season and roast for about 30 minutes until softened and slightly blackened
4. Remove from the oven and keep warm.
5. Meanwhile, with a sharp knife, make shallow slashes in the sides of the fish. 
6. Whisk together oregano, lemon juice and olive oil with a little salt and pepper
7. Paint the sides of the fish with the mixture
8. Preheat a griddle pan to hot lay fish on
9. Cook 10-12 minutes, turning occasionally basting fish each time you turn

10. When the flesh is just opaque and the skin is crisp, remove from the grill and sprinkle with the parsley
11. Serve with any remaining olive oil sauce and the roasted vegetables


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