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Baked Sea Bream with Mushrooms and Tomato

Baked Sea Bream with Mushrooms and Tomato

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2 Sea Bream (4 fillets) from one of the Blue Island Fish Markets
250 g white mushrooms, cleaned and thinly sliced
2 cloves garlic, crushed
6 tablespoons olive oil
1 teaspoon dry thyme, grated
2 medium size ripe tomatoes, grated
6 large leaves fresh mint
6 tablespoons white wine
Freshly ground black pepper

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Baked Sea Bream with Mushrooms and Tomato

  • Main Course
Cooking Methods:
  • Portions: 2
  • Μέτρια




Ask at the Blue Island Fish Market for the fish to be filleted.

Using a large non-stick frying pan or a large saucepan, heat half the quantity of olive oil on amedium to high heat and sauté the mushrooms with thyme, stirring constantly, for about 8-10 minutes or until all their liquid is absorbed. Then add the tomatoes and garlic, season with salt and pepper, turn down the heat and cook for another 7-8 minutes or until the sauce thickens a little.

Season the sea bass fillet with salt and pepper. In another pan, heat the remaining oil on a high heat and sauté the fish slices for 1 minute on each side. Preheat the oven to 180°C.

Place sea bass fillet on a piece of greaseproof paper, put 1 mint leaf on top, divide the mushroom sauce over each slice and pour on 1 tablespoon of wine. Wrap the sea bass fillet in the greaseproof paper by folding them into a small package. Put the packages on a baking tray and bake for about 15 minutes. Open the packages and either serve the fish with the sauce on platesor put them as they are on the plates.

Sprinkle with freshly ground pepper and serve.

Can be accompanied by rice or boiled potatoes.

Tip: The same tasty recipe can be used for using fillets of other fish of your preference.

Bon appétit!


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Sea Bream in Oil and Lemon
Baked Sea Bream in a Salty Crust

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