Sea bream mille-feuille with eggplant, olive paste and tomatoes

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


4 filets of fresh, Greek aquaculture sea bream
150 gr black olive paste
50 ml olive oil
1 tsp dry oregano
Juice from 1 lemon
Salt, freshly ground black pepper

For the vegetables

1 eggplant, cut into 1cm slices
1 white eggplant, cut into 1cm slices
2 large tomatoes, thinly sliced
30 ml olive oil
3-4 sprigs of fresh thyme
Salt & pepper
Olive oil

To serve

150 gr black olive paste
50ml olive oil + some for sprinkling on top
1 tsp dry oregano


Pre-heat the oven to 180°C (top and bottom, no air). Season the fish filets with salt, pepper and dry oregano, sprinkle them with the olive oil and lemon juice. Place them in a baking tray covered with non-stick paper and bake for 20 minutes.

For the vegetables: Turn the heat up in the oven to 200°C. Slice the eggplant, season with salt and let them stand for 15 minutes. Rinse them under the tap, dry them with kitchen paper and sprinkle with the olive oil. Place them, evenly spread, on a baking tray and bake them for 30-35 minutes, until softened.

Putting together the mille-feuille: Mix the olive paste, olive oil and oregano in a bowl and spread evenly onto two plates. On each plate, on top of the paste place a slice of baked eggplant, a slice of tomato and a sea bream filet and then repeat the process starting with the eggplant and ending with the second fish filet. Serve immediately.