Sea bream fillets with coconut and pomegranate salsa

by Yannis Bourodimos

Serves 4


For the fish

30 gr. unsweetened coconut flakes
4 Fish from Greece sea bream fillets
½ tsp. salt
½ pepper
1 lemon, halved
3 tbsp. olive oil

For the salsa

1 tomato, diced
½ red onion, finely chopped
60 gr. (½ a cup) pomegranate seeds
¼ bunch fresh cilantro, finely chopped
Juice from half a lime
Juice from half an orange
Salt and pepper


Put the coconut flakes in a frying pan and lightly toast on low heat. Season the sea bream fillets with salt and pepper, then add the lemon. Sauté them lightly in olive oil on low heat for 3-4 minutes, then flip. Place half the coconut on top.
Bake for a few more minutes and serve with the salsa and the rest of the coconut.
For the salsa just mix the ingredients.


photographer: Aris Papadopoulos