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Tuscan Sea Bream

20 min recipe, serves 4 or halve recipe to serve 2.

Serves: 4 Time: 20 minutes



  • 4 x sea bream filets 170g each (or other white fish)

  • salt & pepper to taste

  • 1 tbsp. olive oil

  • 2 cloves garlic, sliced

  • ⅛ tsp. red pepper flakes

  • 150g cherry tomatoes, halved

  • 2 tbsp. capers, drained

  • 8 pitted kalamata olives, quartered

  • 4 tsp. unsalted butter

  • 8 thyme sprigs

  • baking paper

  • 50g rice per person, or half a microwave rice packet per person, to serve


  1. Preheat the oven to 220°C. Fold four pieces of baking paper in half, make them big enough to fit the fish and seal.

  2. Place one fish filet onto each of the pieces of baking paper, next to the crease on each piece of paper. Season the fish with salt and pepper.

  3. Pour the olive oil into a small pot and place over a medium heat. Add the sliced garlic and red pepper flakes and sauté for 1 minute.

  4. Remove the pot from the heat and stir in the tomatoes, capers and olives.

  5. Divide the mixture equally over the top of each fish.

  6. Top each filet with 2 teaspoons of water, 1 teaspoon of butter and 2 sprigs of fresh thyme.

  7. Fold the parchment paper over the fish and make small, tight, overlapping folds along the outside edge to seal the packet. Place each packet onto a baking tray and place into the hot oven to bake for 15 minutes.

  8. Transfer the packets to 4 plates, slit the top of each packet with a knife and gently open letting the steam out. Serve immediately over rice, yum!


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