Try this recipe for sea bream with green tomato salsa, then check out our whole sea bream, steamed sea bream, sea bream ceviche and more sea bream recipes.

Recipe tip: Ask the fishmonger to remove all the bones, leaving the head and tail on. Put the marinade inside the fish and all over the outside the day before cooking for the best result.


  • 2 (about 400g each) sea bream


  • 2 stalks lemongrass, finely chopped
  • 50g ginger, peeled and grated (or use ginger paste)
  • 100g coriander
  • 3 lime leaves
  • 120ml olive oil


  • 3 green tomatoes, grated
  • 2 spring onions, finely chopped
  • 60g coriander, chopped
  • 2 lime leaves, sliced
  • 20ml fish sauce
  • a pinch sugar


  • STEP 1

    Blend the marinade ingredients in a food processor until smooth. Rub the marinade all over the insides and outsides of the fish, then marinate at room temperature for a few hours.

  • STEP 2

    For the salsa, mix together all of the ingredients with a pinch of salt and leave at room temperature while the fish marinates.

  • STEP 3

    Heat the oven to 220C/fan 200C/gas 7. Put the marinated bream on a baking tray and roast for 12-14 minutes, lifting the belly up gently using a small knife to check the fish is cooked through. Top the fish with the salsa just before serving.

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