Sea bream with potatoes and spring onion

This simple and delicious meal is a Mediterranean classic. The grilled fish is subtly enhanced with rosemary and olive oil, and served with boiled potatoes.

  • 60 min
  • Medium
  • 6 persons
Sea bream with potatoes and spring onion


  • 1,5 kg sea bream (4-6 fish)
  • 4 cloves of garlic
  • 150 ml extra virgin olive oil
  • salt
  • 1 sprig rosemary
  • 1 bunch flat-leaf parsley
  • 1 tbsp Vegeta All-Purpose Seasoning

Foe The Salad

  • 600 g potatoes
  • 150 g spring onions
  • 50 ml balsamic vinegar
  • 100 ml olive oil
  • salt and pepper


  1. Combine the Vegeta with the olive oil and mix until blended. Rub into the fish skins.
  2. Place the fish under a hot grill and grill until done, basting with a rosemary sprig dipped into the olive oil and Vegeta.
  3. Meanwhile, prepare the pesto. Finely mince the garlic, chop the flat-leaf parsley and combine until blended.
  4. Boil the jacket potatoes, allow to cool briefly, then peel the skins and slice them. Add the chopped spring onions, then drizzle with olive oil and balsamic vinegar, and toss.
  5. Sprinkle some parsley and garlic pesto on the grilled fish, drizzle with olive oil and serve with the potato salad.

Chef's tip: To prevent the fish from sticking to the grill, brush with olive oil before grilling and use two spatulas to turn the fish over.

Little secret: Always add salt to the water before boiling potatoes as it brings out their natural sweetness.

Nutritional values

Energy 622 kcal / 2.600 kJ
Per 100 g of product Source: Podravka d.d.