Baked Sea Bream with potatoes in crispy parmesan crust with tomato salad
Igor Gjozinski
9/21/2025
Updated on
5/7/2026
Public
Instagram
Classification
Category:
Main Dish
Cuisine:
Mediterranean
Difficulty:
Medium
Servings:
2
Total Weight:
834g
Meal Role:
Complete Meal
Fit & Sate:
Light & Quick
Time Breakdown
Preparation
15m
Cooking
35m
Total Time
50m
Nutrition
2
635
Calories
2
50.9 g
Protein
2
31.2 g
Carbs
2
34.8 g
Fat
Sugar:
5.9 g
Fiber:
3.5 g
Saturated Fat:
11.7 g
Unsaturated Fat:
6.9 g
Trans Fat:
0 g
Cholesterol:
220 mg
Sodium:
820.7 mg
Calcium:
192 mg
Iron:
4.4mg
Potassium:
1001.6mg
Salt:
0.5g
Ingredients 11
Servings:
Sea Bream fillets
400
Gram
460.0
67.6g
0.0g
22.0g
Buckwheat bread
100
Gram
266.0
8.7g
49.6g
3.9g
Parmesan cheese
70
Gram
278.6
23.1g
0.0g
20.3g
Lemon zest
3
Gram
3.0
0.0g
0.8g
0.0g
Garlic
3
Gram
4.5
0.2g
1.0g
0.0g
Parsley
10
Gram
3.6
0.3g
0.0g
0.1g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
Extra virgin olive oil
25
Gram
206.0
0.0g
0.0g
22.9g
Tomato
150
Gram
27.0
1.4g
5.9g
0.3g
bell pepper
40
Gram
8.8
0.3g
1.9g
0.1g
Onion
30
Gram
13.5
0.3g
3.3g
0.0g
Cooking Instructions
Baked Sea Bream with a Crispy Parmesan Crust
A light and elegant fish dish featuring tender sea bream over a bed of thin potatoes, topped with a zesty buckwheat and parmesan crumble.
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Servings: 2–4
Ingredients
4 Sea bream fillets (or sea bass)
3–4 Large potatoes, peeled
½ cup Buckwheat breadcrumbs
¼ cup Parmesan cheese, finely grated
1 Lemon, zested
2 cloves Garlic, minced
1 handful Fresh parsley, finely chopped
3–4 tbsp Extra virgin olive oil
To taste: Salt and freshly ground black pepper
Instructions
1. Prepare the Potato Base
Using a mandoline, slice the peeled potatoes into very thin rounds.
Bring a pot of lightly salted water to a boil. Blanch the potato slices for 5 minutes, then drain them thoroughly.
Line a baking sheet with parchment paper. Arrange the potato slices on the sheet, slightly overlapping them to create a solid "bed" for the fish.
2. Create the Crispy Crust
In a medium bowl, combine the buckwheat breadcrumbs, grated parmesan, lemon zest, chopped parsley, and minced garlic.
Season with salt and black pepper, then pour in the olive oil. Mix until the texture resembles damp sand.
3. Assemble and Bake
Pat the fish fillets dry and place them over the potatoes, skin-side down.
Evenly distribute the breadcrumb mixture over the top of the fillets, pressing down lightly with your hand to ensure the coating sticks.
Bake in a fan-assisted oven at 180°C for 20 minutes.
For the final touch, switch to the grill setting and bake for an additional 5 minutes until the crust is golden and extra crispy.
Tomato salad
Cut the tomato to circles.
Cut the green bell pepper to small dices.
Cut the cleaned onion to very small dices.
Cut the parsley leaves as thinly as you can.(You could also use a basil pesto instead)
Arange: Put the tomato circles at the bottom. Layer the green pepper and onion dices on top of the tomato. Sprinkle with parsley. Add salt and a drop of extra virgin olive oil on top of each slice.
Истиот рецепт го пробавме и со поефтина варијанта на риба - филети од ослич. Функционира одлично.