sea bream
- 4 sea bream fillets, scaled, trimmed and pin-boned
- olive oil
- Maldon salt
- lemon juice
Grilled Sea Bream, Provencal Vegetables & Basil
Kenny Atkinson
8th September 2025
Grilled Sea Bream, Provencal Vegetables & Basil
30 min
On the menu at Solaya in London
Ingredients
Provencal vegetable (ratatouille)
- 150ml olive oil - mild
- 2 aubergines, 1cm dice
- 2 red onions, 1cm dice
- 2 red chillis, deseeded & finally chopped
- 2 cloves garlic, finely chopped
- 2 red peppers, 1cm dice
- 2 yellow peppers, 1cm dice
- 2 green courgettes, 1cm dice
- 2 yellow courgettes, 1cm dice
- 50g sherry vinegar
- 200g passata (tomato sauce)
- 50g mini capers, washed
- 50g basil leaves – finally sliced
Method
vegetables
Using a wide pan, heat over a medium heat and add the olive oil.
Add the red onion and slowly cook without colour for approx 3/4 minutes
Add the garlic & chilli and cook for a further minute.
Add the peppers and repeat the process for a further 3 minutes.
Add the aubergine and then lastly the courgettes.
Deglaze with the vinegar and allow to cook out for 1 minute.
Add the passata sauce to the vegetables and slowly cook for a further 5 minutes.
Season again with Maldon salt & black pepper.
Finish with the capers, allow to sit for 10 minutes to infuse.
Add the fresh basil to finish.
sea bream
In a large nonstick pan, heat the pan and add a little oil, place the bream skin side down and carefully press flat until the fish begins to relax and not curl up.
Season the flesh with a little salt and slowly roast skin side down for approx 4/5 minutes until skin is crisp.
Flip fish over and remove from the heat, squeeze a little lemon juice over the skin and season with a little Maldon salt.
To serve spoon the warm ratatouille onto the plate, drizzle with a little olive oil and a little drizzle of basil oil too.
Finish by placing the bream on top of the provencal vegetables.
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