Roasting tin
Chermoula Sea Bream with Roasted Vegetables
Sea bream fillets coated in a fragrant North African chermoula marinade and roasted over sweet peppers and courgette. A colourful, high-protein dinner that looks as good as it tastes.
4.7 (3)
- Prep
- 12min
- Cook
- 18min
- Total
- 30min
- Serves
- 2
Shared by One Pan kitchen
Ingredients
For 2 servings
- 2 x 200g sea bream fillets, skin scored
- 2 tbsp fresh coriander, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Pinch of cayenne pepper
- Juice of 1 lemon
- 4 tbsp olive oil
- 1 courgette, sliced
- 1 red pepper, deseeded and sliced
- Salt and freshly ground black pepper
Method
0 / 5
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3 reviews
- Rosie B.
The flavours are just incredible. Definitely a showstopper.
10 Apr 2026
- Khalid A.
Beautiful, colourful dish. Perfect for a summer evening.
1 Apr 2026
- Imogen R.
That chermoula is absolutely sensational. Made extra to use as a dip.
22 Mar 2026
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