Sea Bream with Tomato, Mushroom and Sugarsnap Peas

Bream with Mushrooms, Tomatoes and Sugarsnaps

So, I got myself some bream again the other night. There’s something about it it works with some many things and is unbelievably tasty as well!  This one is a kind of store cupboard recipe, trying to use up what was left in a very sparse vegetable tray. The best part about it is that it took literally ten minutes to make! So you’re going to need:

  • 2 fillets of Sea Bream
  • 2 field mushrooms sliced
  • 100g cherry tomatoes sliced
  • 100g sugarsnap Peas sliced
  • 1 clove garlic crushed

Before you start cooking, make sure you have everything ready to go. Line a baking sheet with some foil and season it liberally.  Put your bream fillets skin side down on the baking sheet and leave to one side while you chop up the tomatoes, mushrooms and peas.

Heat up a wok with a splash of oil, you can use a normal pan if you don’t have a wok, but mine is literally like a ‘Swiss army pan’ and I use for everything, stir frying, steaming, poaching even deep frying on occasion.  Stir fry the vegetables together with a little garlic powder (its my favourite ingredient ever!) until they’re nicely cooked.

While the vegetables are in the pan under a high grill, cook the bream until it turns an opaque white.  Then turn it over and crisp the skin, altogether the fish should take about 5 minutes. Then you’re ready to serve.  Use the mushroom, tomato and pea mix as a bed and lay the fish on top of it skin side down.  To finish it I sprinkled over some chopped parsley but that’s entirely up to you!




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