Another reason sea bream recipes are so popular is because they are easy to cook in various different ways, giving the final outcome a variety of flavour and textures. Sea bream can be pan-fried, baked, grilled, steamed or poached, but the following are the most popular methods of cooking sea bream:

Pan Fried Sea Bream

To pan fry sea bream, cook over medium heat, flipping once, until the skin is crispy and the flesh is cooked through, typically about 4-5 minutes per side. Our Senior Recipe Development Manager, Mimi Morley, recommends frying skin side down first, to crisp the skin to perfection.

Grilled Sea Bream

Grill sea bream fillets, seasoned with salt, pepper and seasonings of your choice, over medium heat for about 4-5 minutes on each side until the skin is crispy and the flesh is opaque, then serve immediately.

Baked Sea Bream

To bake sea bream in the oven, place your seasoned fillets on a baking sheet, drizzle with olive oil, and bake at 200°C for 12-15 minutes until the flesh is opaque and easily flakes with a fork.

As with all seafood recipes, we recommend using a meat thermometer to check the internal temperature of your fish to ensure that it is cooked thoroughly and ready to enjoy.

Sea Bream vs Sea Bass - What’s the Difference?

Sea bream is classified as a "white" fish, and boasts a subtle sweet flavour with a dense, yet juicy texture. Due to their similar names, sea bream and sea bass are often confused. However, sea bass typically boasts a richer flavour and more buttery texture, and is distinguished by its elongated silver-grey body with dark stripes. Whereas, sea bream offers a milder taste with slightly firmer flesh, often recognised by its rounder shape and silvery scales.