I’m a huge believer in leaving the fish whole, as it should be, unfussy, letting the fish speak for itself 

This recipe I’m sharing with you is a brilliant way to cook whole sea bream, you can use sea bass or snapper if you wish, speak to your fishmonger, he’ll be happy to advise you 


4 whole sea bream about 600-800g each, cleaned and scaled 

2 each of red,yellow and green peppers 

2-4 red chillies depending on how spicy you are feeling 

About 1/4 pint of olive oil 

A good splash of light soy sauce 

3 limes 


Place the peppers onto a baking sheet and place in an oven on its hottest setting, when the skin becomes blackened and blistered, cover with cling film

Once the peppers are cool enough to handle, remove the charred skin, seeds, and stalks

Finely chop the chillies 

Season the fish really well, in a large frying pan heat a good splash of oil and add the chopped chillies, once warm carefully add the sea bream 

Cook for 4 minutes and then turn and cook for 4 minutes 

Remove the fish onto a baking sheet and place in a hot oven 180c for 10 minutes 

Slice the peppers and add them to the chilli oil and fish pan, add a good splash of soy sauce, lime juice and season to taste 

Remove the fish from the oven and place onto warm plates

Spoon some of the pepper mix over the fish and serve 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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