Sea bream wrapped in courgette and bacon with a mustard salad


Serves 4

  • 4 single fresh sea bream portions (around 280 g each), gutted and scaled
  • 2 medium courgettes
  • 16 thin slices bacon
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 4 sprigs fresh marjoram
  • 1 untreated, unwaxed lemon
  • 1 head gentile lettuce
  • Dijon mustard
  • extra virgin olive oil
  • apple cider vinegar
  • salt and pepper


Rinse the sea bream portions and pat dry with baking paper. Insert the herbs and a slice of lemon into the opening in the belly and add a light sprinkling of salt and pepper. Wash and then cut the tips of the courgettes. Finally thinly slice lengthways with a mandoline.

Wrap the fish in the thin courgette slices alternated with the bacon slices. Leave the head and tail free. Line a baking tray with baking paper and lightly brush with oil. Arrange the fish as prepared above onto the tray. 
Drizzle with oil, add a small pinch of salt and a sprinkling of ground pepper and bake in the oven at 200°C for 10 minutes.

Meanwhile, put one teaspoon of mustard, one of vinegar and one of water, along with salt, pepper and 120 ml of oil, into a jar. Put the lid on and shake vigorously until it forms a slightly creamy sauce.

Clean, wash and dry the lettuce and dress with the mustard vinaigrette. Serve the fish with its side dish, adding a few small marjoram leaves to finish.

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