( Sparidae )



Pan-fried seabream fillets

  • 2 seabream fillets, skinned and bonned
  • olive oil
  • sea salt, pepper

Seabream with sizzled ginger, chilli and spring onions

  • 6 seabream fillets, scaled (about 140g each)
  • 3 tbsp vegetable oil
  • large knob of ginger, peeled and shredded
    into matchsticks
  • 3 garlic cloves, thinly sliced
  • 3 thick, red chillies deseeded and thinly shredded
  • bunch spring onion, shredded long-ways
  • pinch of sea salt and pepper


  1. Lightly coat the base of a non-stick frying pan with olive oil, then place the pan over medium-high heat
  2. Once the pan is hot, season the fillets with sea salt and place in the pan skin-side down
  3. Cook for 3-4 mins until the skin is golden and crisp, then turn the fish fillets over to cook for 1 min.
    The fish is cooked when the flesh becomes opaque
  4. If the fish is not cooked after 1 min, remove the pan from the heat and leave the fillets to finish
    cooking in the residual heat before serving


  1. Season 6 seabream fillets with sea salt and pepper, then slash the skin 3 times
  2. Heat a frying pan and add 1 tbsp vegetable oil
  3. Once hot, fry the seabream fillets, skin-side down, for 5 mins or until the skin is very crisp and
    golden. The fish will be almost cooked through
  4. Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm.
    You’ll need to fry the seabream fillets in 2 batches
  5. Heat 2 tbsp vegetable oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden
  6. Take off the heat and toss in the bunch of shredded spring onions