Roasted Sea Bream with pomegranate seeds and pistachios

By Yannis Bourodimos



For the fish

2 FFG Sea Breams, gutted and without their scales
Olive oil

For the filling

2 tablespoons of olive oil (+ extra for serving)
1 chopped clove of garlic
1 seedless, chopped red hot chili pepper without its outer membrane
60gr. crumbled pistachios, lightly grilled (+ extra for serving)
70gr. pomegranate, just the seeds (+ extra for serving)
Some lemon juice (optional)
2 tablespoons of oxymel
Parsley or coriander leaves, thinly chopped (+ extra for serving) – optional



Using a sharp knife, we score the fish twice. This process allows it to get roasted properly and quickly, as the saltpermeates the skin and reaches the flesh of the fish.

We preheat the oven at 200 degrees Celsius.

We pour olive oil, and sprinkle salt and pepper on both sides of the fish. We also use those ingredients on the inside of the fish.

In a small bowl, we mix the rest of the ingredients and use them to fill the fish. We place it on a lightly oil-padded baking sheet, and cook it for 25 minutes.

Once the 25 minutes are up, we take a paring knife and check the fattest part of the fish, to make sure it’s cooked through (check if the flesh is white and easily pulled apart). If not, we cook it for 5 more minutes, or until it’s done.

For Sea Breams weighing 400gr., the cooking time is roughly 25 minutes.

We serve the Sea Bream with olive oil, extra pomegranate seeds and pistachios.