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Poached Whole Sea Bream With Warm Cauliflower Raisin Salad

4.0/5 rating 1 vote
  • Makes: 4
  • Prep Time: 20 mins
  • Ready in: 20 mins
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Poached Whole Sea Bream With Warm Cauliflower Raisin Salad

Fish and fruit ... a delicious combination inch. A mouthwatering mix of sweet and savoury _ you'll find the raisins really complement the tasty sea bream.


  • 8 tbsp extra virgin olive oil
  • 2 onions, peeled and finely chopped
  • 1 tsp paprika
  • 1 small cauliflower, broken into small florets
  • 1 vegetable stock cube
  • 2 large glasses (200mls) Collezione Italiana white wine
  • Salt and coarse ground black pepper
  • 75g raisins
  • 2 pots of fresh flat-leaf parsley, roughly chopped
  • 4 whole sea bream (defrosted)
  • 1 glass of water

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  1. Pre-heat the oven to 220°C, gas mark 7.
  2. Heat half the olive oil in a large saucepan, and then add the onions and paprika.
  3. Cook over a gentle heat until slightly softened with a little colour.
  4. Add the cauliflower florets, coat well in the onions, oil and paprika.
  5. Add the stock cube, wine, pepper, touch of salt and the raisins. Mix really well.
  6. Bring to the boil, turn down the heat to a simmer and cover. Cook for about 10 minutes, until the cauliflower is soft, but not overcooked.
  7. Once cooked, add the parsley, re-check the seasoning and adjust if needed, then keep warm.
  8. Meanwhile, spread the other half of the oil over a baking dish or tray and place on the four fish.
  9. Add the water, season well with salt and pepper.
  10. Cover with foil, pop into the oven, cook for 12-15 minutes until just cooked inch“ don't overcook.
  11. Once cooked, place the fish on a warm plate, spoon over some of the cooking juices and serve with the warm cauliflower salad.
  12. Enjoy with a glass of the chilled white wine, perfect.

Phil's Tips

This dish cannot be cooked from frozen as the fish are frozen together.

Using a stock cube cuts down the amount of salt needed in the finished dish.

This method of cooking any delicate vegetable keeps in the flavour and makes it much more interesting than just plain boiling.

Do not overcook the fish, or it will dry out. Slightly undercook, and then leave to finish off cooking under cover.

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