The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Sea Bream Greek-style Bowl
Get ready to be whisked off to Santorini with this summery bowl. Starring responsibly-sourced sea bream, pan-fried till golden and coated in sticky honey. You'll serve it alongside a medley of vibrant roasted veg and fluffy quinoa. Finish with generous dollops of a cooling minty yoghurt to complete the feast.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh mint
- 160g quinoa (Quinoa 100%)
- 2 pepper
- 1 garlic clove
- 80g rocket
- 160g greek style yoghurt (Milk)
- 2 onion
- 4 x sea bream fillets (Fish)
- 20g pine nuts
- 2 courgette
- 1 tsp sumac
- 25g honey
Nutritional Information
Calories: 535
Protein: 34g
Carbs: 44g
Fat: 25g
Sticky Sea Bream Greek-style Bowl
Get ready to be whisked off to Santorini with this summery bowl. Starring responsibly-sourced sea bream, pan-fried till golden and coated in sticky honey. You'll serve it alongside a medley of vibrant roasted veg and fluffy quinoa. Finish with generous dollops of a cooling minty yoghurt to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a grater, a sieve & a small bowl
Prep & roast
- Roughly chop the peppers into 3cm squares. Cut each onion into 8 wedges. Thinly slice the courgettes into 1/2cm half-moons
- Add the prepped veg to the lined baking tray, then toss with 1 tsp oil, half the sumac and salt and pepper
- Roast for 15-18 mins, until soft and golden
Cook the quinoa
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Return the saucepan
Make the mint yoghurt
- Pick the mint leaves from the stalks and finely chop. Finely grate the garlic
- In the small bowl, combine the yoghurt, garlic and half the mint. Season with salt and pepper
Fry the bream
- Heat the large frying pan with 1 tbsp oil on medium heat
- Season the sea bream with salt and pepper. Once the pan is hot, add the sea bream (skin-side down) and cook for 4 mins, then flip and cook for another 5 mins, until cooked through
- Drizzle the honey and remaining sumac over the sea bream. Add the pine nuts. Cook for 1 min, until the pine nuts are golden
Finish & plate up
- When everything's ready, stir the rocket and remaining mint through the quinoa
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the roasted veg into bowls, with the quinoa alongside. Top with the sticky sea bream and pine nuts. Drizzle over the mint yoghurt
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