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Pan Roasted Sea Bream with Spring Vegetable, Potato and Dill, Whipped Feta

This recipe serves 4


  • 8 sea bream fillets, skin on and pin boned
  • 150mls chicken stock
  • 1 lemon
  • 50g butter
  • 2 sprigs of dill picked and chopped
  • 50g peas, 50g broad beans, 50g green beans, 50g diced courgette blanched
  • 8 spears of asparagus
  • 50g kale chopped and blanched
  • 200g baby new potatoes cooked and sliced
  • Herb salad- Picked dill, parsley and chervil

Whipped feta

  • 100g feta cheese
  • 1 lemon


  • Place heavy based frying pan on a high heat, season the sea bream with salt and pepper, add some vegetable oil to the pan, carefully place the fish into the pan and pan fry for 3 mins (until golden) on one side. Place on roasting tray and finish cooking in pre-heated oven at 190 deg for 2-3 mins or until cooked through.  
  • To make the sauce place the chicken stock in a pan and bring to a boil. Add the cooked potatoes and green vegetables,  Season with lemon juice, butter salt and pepper
  • to make the whipped feta place the feta and the juice of 1 lemon in a food processor and blitz until a fine paste is achieved
  • To plate – warm four shallow bowls, divide the vegetables and sauce between the bowls. Place the seared sea trout on top of the broth, spoon some of the whipped cheese on top and finish with a drizzle of olive oil and some picked herb salad

Chef’s tips

  • Put the herbs in some iced water to keep them crisp for the herb salad garnish
  • Make sure the fish is dry and the pan is hot to stop the fish from sticking  
  • This dish also works well with any type of fish, ask your fish monger which fish is the freshest 
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie