Sea bream on a “bed” of vegetables

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


4 Fish from Greece Sea Bream
1 small pumpkin
1 large sweet potato, peeled and cut in medium-sized slices
3 carrots, peeled and cut in medium-sized slices
1 red onion, chopped in medium-sized slices
20 cherry tomatoes
1 clove of garlic, finely chopped
300ml white wine
100ml olive oil
80gr butter
2-3 batches of fresh marjoram
2 teaspoons of fennel seeds
Juice from 2 lemons
Salt, pepper


Preheat the oven at 200°C (fan mode). Peel the pumpkin and cut it into medium-sized slices. Sprinkle them with salt and pepper and pour some olive oil on top. spread the pumpkin, sweet potato and carrot slices on a sheet pan that’s covered with parchment paper and bake them for 15 minutes.

Sprinkle salt and pepper on the fish and pour the juice we get from 1 lemon on top.

Remove the sheet pan from the oven and add the onion, garlic and cherry tomatoes. Place the fish onto the pan, score them in 2 or 3 places, and sprinkle the marjoram and fennel seeds on top. Pour the wine, olive oil and juice from the second lemon on top of the fish.

Place the sheet pan in the oven and continue baking all the ingredients for 25-30 minutes. At the 15-minute mark, open the oven door and sprinkle some of the liquids that have come off the fish by using a tea- or tablespoon. Add the butter on top of the fish and continue cooking.