mezzomediSea bream
Sea bream with firm, sweet flesh, a clean and refined marine flavor.
Sea bream is a white fish with a subtle and delicate taste, with firm and flavorful flesh highly prized in Mediterranean cuisine. It is distinguished by its silvery scales and its versatile use, from whole baked preparation to filleting for faster cooking. It is a staple on coastal tables of the Mediterranean basin.
Best pairings
Olive oil Classic88%Mediterranean base: generous olive oil embraces the tender flesh of sea bream.
Basil Classic88%An emblematic Provençal trio with oil and lemon, basil reveals the marine notes.
Lemon Classic86%Lemon on grilled sea bream.
Rosemary Classic86%Fragrant Mediterranean herb creates a light yet decisive herbaceous contrast.
Fennel fronds Classic84%Sea bream with dill: a classic Greek and Turkish recipe, the herb adds a delicate hint of anise.
Extra virgin olive oil Classic84%Sea bream with olive oil, grilled or baked.
Lime Classic84%Classic grilled sea bream, Greek and Spanish: green acidity awakens the delicate white flesh.
Black olive Classic83%Salty, umami black olives contrast with the delicate white fish.
White wine Classic82%Dry white wine in sauce: bright acidity balances the fish's mild richness.
Preserved lemon Classic80%Sea bream and preserved lemon, Maghrebi fish chermoula.
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FAQ
What goes with sea bream?
Sea bream pairs especially well with olive oil, basil, lemon, rosemary and fennel fronds. Mediterranean base: generous olive oil embraces the tender flesh of sea bream.
What can I substitute for sea bream?
If you don't have it, try: sea bass, red mullet, hake.