A table with a white plate topped with cooked fish and a green salsa

Sea bream with green tomato salsa

  • serves 2
  • Easy

This recipe gives you hits of flavour, yet with a light touch – bream can be purchased from most places these days, but if you can’t get hold of it, you can substitute for sea bass


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.




  • sea bream 2 (about 400g each)


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


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


  • 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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A white bowl set against a turquoise napkin. The bowl is filled with orange prawns, red tomatoes and green herbs

Nutritional Information

  • Kcals 807
  • Fat 69.2g
  • Saturates 11.7g
  • Carbs 7.7g
  • Sugars 4.6g
  • Fibre 3.9g
  • Protein 36.3g
  • Salt 3.1g