Seam Bream with Tomatoes and Capers

Sea Bream with Tomatoes & Capers

Ingredients (serves 2)

  • Two Sea Bream fillets
  • A large handful of capers
  • A large handful of cherry tomatoes, halved
  • A red onion, finely sliced
  • 10 new potatoes, halved
  • 1 Lemon
  • Asparagus  (quantity as desired)
  • Extra virgin olive oil


This is a truly beautiful Greek recipe from the book The Gift of the Greek by Giannakopoulou (which I really recommend if you like traditional, simple Greek cuisine).

Put the new potatoes on to boil.  Meanwhile, pan fry the onions until soft, then add the tomatoes and capers in olive oil and continue to fry gently for 15 minutes.  When the potatoes are nearly cooked add the asparagus to the same pan.  Meanwhile, pan fry the bream for about 2 minutes on each side.  Serve the seam bream on a bed of salted new potatoes and dress with a couple of large spoons of the caper and tomato sauce with the asparagus on the side.