Sea bream with white sauce, olives and capers

Fine fish such as sea bream should be treated gently. This dish, with its light and creamy sauce, makes for a deliciously tasteful seafood dinner.

  • 50 min
Sea bream with white sauce, olives and capers


  • 8 sea bream fillets (about 150 g each)
  • 2 tbsp Vegeta Twist Fish Seasoning
  • 50 ml olive oil
  • 10 pitted green olives
  • 1 tbsp capers
  • 500 ml single cream
  • 1 tbsp parsley


  1. Sprinkle the sea bream fillets with the Vegeta Twist and leave to marinate for about 30 minutes.
  2. Heat the olive oil in a large skillet, add the sea bream skin down and fry for about 5 minutes.
  3. Add the sliced olives and capers and continue frying for another minute.
  4. Add the single cream and bring to the boil.
  5. Carefully turn the sea bream fillets over. Season with salt and pepper to taste. You can add a little water to thin down the sauce if necessary. Continue to cook for another 2-3 minutes.
  6. Transfer the sea bream fillets to serving plates. Serve with boiled potatoes and a sprinkle of parsley.

Chef's tip: Just before the cream is added to the skillet, deglaze the skillet with a little water to release the flavours in the pan.