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Grilled sea bream with charred tomato & olive salsa

Grilled sea bream with charred tomato & olive salsa

Josh Katz says “Bream is a great centrepiece. It’s quite delicate but cooking it whole ensures it stands up to the heat of the grill.”

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 180g pack The Levantine Table Herby Labneh Yogurt Dip
  • 3 anchovy fillets, finely chopped
  • 4 whole sea bream, scaled and gutted (available from the fish counter), skin patted dry and scored 3 or 4 times
  • 60ml olive oil
  • 4 flatbreads, grilled

For the charred tomato & olive salsa

  • 400g cherry tomatoes
  • 45ml olive oil
  • 1 tbsp light brown soft sugar
  • ¼ x 20g pack lemon thyme, leaves only
  • 1 1/2 pared zest, 1/2 fine zest, then cut into wedges
  • 1 large shallot, thinly sliced
  • 2 clove/s garlic, thinly sliced
  • 60g nonpareille capers, drained and rinsed
  • 80g Kalamata olives, pitted and halved
  • 30ml red wine vinegar


  1. Fire up your barbecue ready for direct grilling (cooking directly over the heat). In a small bowl, mix the labneh dip with the anchovies; cover and chill until ready to serve. For the salsa, put the tomatoes in a small roasting tin or foil tray. Mix in the oil, sugar, thyme and pared lemon zest; season. Put the tin on the barbecue and cook for about 6 minutes, stirring regularly, until the tomatoes are just starting to burst and blister. Add the shallot, cook for 1 minute, then add the garlic and cook for 1 more minute. Stir through the capers and olives, then cook for a few more minutes. Add the vinegar, stirring up all the juicy bits from the bottom, then take off the heat. Remove the pared zest, stir in the fine lemon zest and set aside while you cook the fish.

  2. Liberally brush the fish on both sides with most of the olive oil; season with salt flakes. Place the sea bream directly on the grill grate (or in a fish basket) and grill for 4-6 minutes on each side (depending on thickness) until cooked through with crisp skin. The flesh should be opaque, slightly firm and flake when light pressure is applied. Transfer the fish to serving plates, season with black pepper, spoon over the salsa and drizzle with the remaining olive oil. Serve with the labneh mixture, grilled flatbreads and lemon wedges for squeezing over.


Typical values per serving when made using specific products in recipe


3,327kJ/ 796kcals



Saturated Fat












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