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    Bream baked with lemon, capers & broccoli

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    Bream baked with lemon, capers & broccoli

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    2 whole sea bream, cleaned, scaled and gutted (about 350g each prepared weight)
    1 lemon, ½ sliced and ½ in wedges
    6-8 sprigs lemon thyme
    2 cloves garlic, sliced
    400g can butter beans, drained and rinsed
    1 tbsp Cooks’ Ingredients Nonpareille Capers In Brine, rinsed and drained
    1 tbsp red wine vinegar
    1½ tbsp extra virgin olive oil
    200g pack Tenderstem broccoli, trimmed



    1. Preheat the oven to 180ºC, gas mark 4. Slash the fish
    3 times on each side, cutting through the flesh but not so deep it reaches the bone. Stuff the cavities with the sliced lemon and lemon
    thyme and arrange on a large parchment-lined baking sheet.

    2. Toss together the garlic, butter beans, capers, vinegar and 1 tbsp oil. Season and spoon over and around the fish. Bake for 10 minutes.

    3. Toss the broccoli with the remaining ½ tbsp oil and season lightly. Scatter around the fish and bake for a further 10 minutes. Serve with the lemon wedges.


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