Pan Seared Sea Bream with Chimichurri and Roast Red Peppers and Feta Cheese

Sat, 29 August 2026

Ingredients (serves 2):

2 Sea Bream fillets

2 Cloves of garlic (finely sliced)

1 Small bunch of parsley (finely chopped)

1 Green chilli (finely chopped)

1 Shallot (finely chopped)

200g Roast red peppers (can buy in jars or simply roast peppers in oven until soft)

100g Feta cheese (crumbled)

1 Tbsp unsalted Butter

4 Tbsp olive Oil

4 Tbsp plain Flour

2 Tbsp red wine vinegar

Sea salt & pepper

Method:

Sea Bream -

Place the flour on a large plate, then season generously with salt & pepper, and mix it all together. Now take the sea bream fillets and place them in the flour, and make sure they are lightly coated. Hold up the fillets and pat them gently in order to shake off any excess flour. Now in a heavy pan, add the butter and 1 tbsp of olive oil, and bring it to a medium high heat, place your fillets in the pan, skin side down and allow to cook for 90 seconds on each side, do not move the fish until you see it firm up after the 90 seconds (spoon the butter/oil over the fish while its cooking). Once both sides are cooked, remove from the pan and allow to rest for a minute while you make the sauce.

Chimichurri -

Place your parsley, garlic, chilli, shallot, the red wine vinegar, and 2 tbsp of olive oil, into a small bowl, and mix well, then season to taste.

Red Pepper & Feta -

Cut the red pepper into longe strips, then place them in a bowl with the crumbled feta, now dress with the remaining olive oil, season lightly and toss until everything is coated.

To Serve

Place the red pepper and feta mix on the plate, then place a sea bream fillet on top, and finally spoon your chimichurri sauce over the top of the fish. And most of all enjoy!