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.
‘Fish of the Week’ Chargrilled Butterflied Sea Bream & Greek-style Island Salad
Bring Mediterranean vibes to your kitchen, with our responsibly-sourced grilled sea bream. Accompanied by a fresh Greek island salad and chunky potato wedges. A true taste of the coast, inspired by Rockfish.
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g baby tomatoes
- 2 sweet potato
- 1 tsp sumac
- 2 pepper
- 2 sea bream fillets (Fish)
- 1 onion
- 1 cucumber
- 2 unwaxed lemon
- 100g feta (Milk)
Nutritional Information
Calories: 451
Protein: 20g
Carbs: 51g
Fat: 21g
‘Fish of the Week’ Chargrilled Butterflied Sea Bream & Greek-style Island Salad
Bring Mediterranean vibes to your kitchen, with our responsibly-sourced grilled sea bream. Accompanied by a fresh Greek island salad and chunky potato wedges. A true taste of the coast, inspired by Rockfish.
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large bowl & a large non-stick frying pan
Make the chips
- Leaving the skin on, cut the sweet potatoes into chunky chips. Place onto the lined baking tray. Toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until golden
Make the Greek-style salad
- Thinly slice the cucumber into 1/2cm half-moons. Cut the feta into 1cm cubes. Cut the tomatoes into 2cm wedges. Halve the olives. Thinly slice the peppers and onion
- Add all to the large bowl. Halve the lemons
- Add the sumac, oregano, juice from 1 lemon, 1 tsp oil and a pinch salt and pepper to the salad bowl and toss to combine
Cook the sea bream
- Heat the large frying pan with 2 tsp oil on medium-high heat. Season both sides of the sea bream with salt and pepper. Once hot, add the sea bream, skin-side down, and cook for 4 mins. Flip and cook for a further 5 mins, until cooked through
- Cook in batches
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the butterflied sea bream on plates, with the Greek-style salad and sweet potato chips alongside. Squeeze over the juice of the remaining lemon to taste
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