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    • Sea Bream with Roasted Peppers and Capers

    Sea Bream with Roasted Peppers and Capers

    Mark Sharron
    Easy
    45 minutes
    02-Apr

    Sea Bream with Roasted Peppers and Capers is a classic Mediterranean dish that is both flavourful and nutritious. It is an easy-to-prepare meal that is packed with protein, vitamins and minerals. This dish is perfect for a light lunch, dinner, or even a side dish. With the combination of sweet peppers, salty capers and zesty lemon, it is sure to please any palate. 

     

     

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    Ingredients

    • 4 sea bream fillets
    • 2 red peppers
    • 2 yellow peppers
    • 2 tablespoons capers
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 2 tablespoons white wine
    • Juice of 1 lemon
    • Salt and pepper to taste
    • Chopped fresh parsley for garnish

    Method

    • Step-by-step method for Sea Bream with Roasted Peppers and Capers
    • Preheat oven to 220°C (428°F)
    • Wash and dry all peppers thoroughly
    • Place whole red and yellow peppers on a baking tray
    • Roast peppers in oven for 20–25 minutes, turning once, until skins blister and blacken
    • Remove peppers from oven, transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes
    • Meanwhile, pat sea bream fillets dry with kitchen towel to remove excess moisture
    • Season bream fillets evenly on both sides with salt and pepper
    • Peel skins from cooled roasted peppers, remove seeds and stems, slice peppers into strips
    • In a small bowl, combine capers, minced garlic, and 1 tablespoon olive oil
    • Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat
    • Once oil is hot, add sea bream fillets, skin side down
    • Sear fillets for 2–3 minutes until skin is crisp and golden
    • Gently flip fillets, cook for another 1–2 minutes until just opaque and cooked through
    • Add sliced roasted peppers to pan around the fish, along with the caper-garlic mixture, and cook for 1 minute to warm through
    • Deglaze pan with white wine and juice of 1 lemon, simmer for 30 seconds to blend flavors
    • Remove pan from heat
    • Arrange roasted peppers and capers on serving plates as a bed
    • Place sea bream fillets on top, spoon pan juices over each portion
    • Garnish with chopped fresh parsley
    • Serve immediately, pairing with crusty bread or a crisp salad if desired