Baked sea bream fillet with spring onion, cherry tomatoes and capers



Doses for

4 people

tempo-preparazione new

50 minutes


  • 8 fillets of sea bream Meno Trenta
  • 1 clove of garlic
  • 2 sprigs of parsley
  • 50 ml dry white wine
  • 4 tablespoons of extra virgin olive oil
  • pink Himalayan salt
  • 4 green onions
  • 150 g cherry tomatoes
  • 4 tablespoons capers


Thaw the sea bream fillets following the instructions on the package.

Blot them with paper towels and use tweezers to remove any bones.

Peel the garlic clove, wash and dry the parsley and chop them together.

In a bowl prepare the marinade by mixing the wine with salt, add the oil by emulsifying with a fork or small whisk. Add the chopped garlic and parsley. Place the well-dried fillets in a large dish or baking dish, drizzle with the emulsion and keep in the refrigerator well covered for about thirty minutes, turning them a couple of times.

Preheat the oven to 180 degrees.

Meanwhile, wash the cherry tomatoes and spring onion, removing the outer leaves and part of the latter’s green leafy apparatus; drain the capers from the vinegar. Cut the cherry tomatoes into wedges and the spring onion into rounds that are not too thin. Using baking paper, create 4 wrappers, lay two gilthead bream fillets in each, spread cherry tomatoes, spring onion rounds and capers on top, drizzle with marinade, close the wrapper and bake 10 minutes. Take out of the oven, open the foil, and put it back in the oven so that the vegetables are lightly toasted. Cook for another 10 minutes.

Serve piping hot.

On the table


In this recipe

Our recommended recipes