Sea Bream with Tomato, Mushroom and Sugarsnap Peas

Bream and Mushrooms


  • 2 fillets of Sea Bream
  • 2 field mushrooms sliced
  • 100g cherry tomatoes sliced
  • 100g sugarsnap Peas sliced
  • 1 clove garlic crushed


  • Line a baking tray with foil, drizzle with oil and season the tray with salt and pepper.
  • Next in a wok stir fry the garlic, tomatoes, mushrooms and sugarsnap peas until nicely cooked.
  • Grill the bream fillets until they have turned an opaque white colour then turn over to crisp the skin.
  • Finally, plate up the vegetables and lay the sea bream fillet skin side down on top.
Recipe by The Portly Gourmet

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