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
- 2 fillets (about 6 oz each) sea bream (or branzino), whole and gutted
- 10 oz baby potatoes, halved
- 8 oz beets, roasted and diced small
- 1.5 whole lemon, divided
- 3 tbsp fresh parsley and dill, chopped
- 2 cloves garlic, minced
- 6 tbsp olive oil
- 1 pinch salt and black pepper
Instructions
- 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.
- 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.
- 3
Pat fish dry. Season inside and out with salt and pepper. Score the skin lightly in a crosshatch pattern to prevent curling.
- 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.
- 5
Flip fish and cook 3 minutes until flesh flakes easily. Squeeze half a lemon over the top and scatter with fresh herbs.
- 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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