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.
Pan-fried Sea Bream with Potato Wedges & Beetroot Salad
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian. You'll pan-fry responsibly-sourced sea bream until crispy, then serve alongside golden roasted potato wedges and a vibrant beetroot salad. The finishing touch? A cooling dill kefir dressing, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) which helps support the gut.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g walnuts (Nuts)
- 2 sea bream fillets (Fish)
- 1 unwaxed lemon (use half)
- 1 midi cucumber
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 handful of fresh dill
- 400g raw beetroot
- 2 large potatoes
Nutritional Information
Calories: 652
Protein: 36g
Carbs: 65g
Fat: 28g
Ingredients
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 400g raw beetroot
- 2 large potatoes
- 1 midi cucumber (use half)
- 20g walnuts (use half) (Nuts)
- 1 handful of fresh dill (use half)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 unwaxed lemon (use a quarter)
- 2 sea bream fillets (use half) (Fish)
Nutritional Information
Calories: 928
Protein: 44g
Carbs: 124g
Fat: 28g
Pan-fried Sea Bream with Potato Wedges & Beetroot Salad
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian. You'll pan-fry responsibly-sourced sea bream until crispy, then serve alongside golden roasted potato wedges and a vibrant beetroot salad. The finishing touch? A cooling dill kefir dressing, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) which helps support the gut.
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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
- Pull out a large frying pan, a medium bowl, a grater & a peeler
Oven time
- Cut the potatoes into wedges. Trim and halve the beetroot, then dice into 2cm chunks
- Place the wedges onto one side of the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Add the beetroot to the other side of the tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Finish the prep
- Meanwhile, finely chop the dill (reserving a few sprigs for garnish)
- In the medium bowl, combine the half bottle of kefir with the dill, mustard and a pinch of salt and pepper. Set aside
- Peel the cucumber into ribbons. Zest and cut the half lemon into wedges
Fry the sea bream
- Season the sea bream with salt and pepper and sprinkle the flesh side with the lemon zest
- When the veg has 10 mins remaining, heat the large frying pan with 1 tsp oil on medium heat
- Once hot, add the fish (skin-side down) and cook for 4 mins, then flip and cook for another 6 mins, until cooked through
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, add the beetroot to the mustard kefir bowl and toss to coat well
- Share the sea bream between plates, with the potato wedges, beetroot salad and cucumber alongside. Add a squeeze of lemon to the cucumber, then garnish with the remaining lemon wedges. Scatter over the walnuts and reserved dill sprigs to finish
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