Sheet-Pan Roasted Sea Bream with Vegetables


Sheet-Pan Roasted Sea Bream with Vegetables

Sometimes I’ll prepare a quick and healthy dinner for two people at home using
only one sheet-pan. The following recipe can be adapted for all types of fish and
vegetables, although note that the thinness of the gilt-head sea bream fillets makes
smaller cuts of vegetables more ideal for roasting quickly alongside this particular
I generally will start cooking the vegetables on the sheet tray for roughly five
minutes, and then I’ll go ahead and add the seasoned fish fillets and allow them to
cook for an additional 10-14 minutes. Depending on the thickness of your fillets,
the fish is done when the thickest part of the flesh is just barely cooked through,
and the vegetables have taken on some color.
The following recipe serves two hungry people.


  • 1 cup broccoli florets (broken into small bite-sized pieces)
  • 1 cup cauliflower florets (broken in small bite-sized pieces)
  • 12 thin asparagus
  • 10 cherry tomatoes (cut in half)
  • 4 sprigs thyme
  • ½ tsp Kosher salt
  • 2 Tbsp sunflower seed oil
  • 1 fresh gilt-head sea bream fish (broken down into two clean fillets)
  • 1 tsp olive oil
  • ¼ tsp Kosher salt
  • ¼ tsp smoked paprika
  • 2 fresh chives (sliced very finely, as garnish)
  • 1 lemon (cut in wedges, as garnish)


  • Preheat the oven to 435˚F.
  • Place the small broccoli and cauliflower florets in a large mixing bowl.
  • *Cut the cauliflower florets a bit smaller than the broccoli florets, to better ensure they cook at the same rate.
  • Cut one inch off the ends of the asparagus, and add them to the mixing bowl.
  • Add the halved cherry tomatoes, along with the Kosher salt and two Tablespoons of sunflower seed oil.
  • Toss the contents together in the mixing bowl, and transfer the vegetables to a parchment paper-lined sheet tray.
  • Try to spread the vegetables out evenly so they take on some color as they cook.
  • Place the sheet tray in the oven at 435˚F, and roast the vegetables for an initial five minutes.
  • When you place the vegetables in the oven, check to make sure your fish fillets are cleaned, and that no small pin bones remain.
  • *If you encounter any pin bones in the fish, carefully remove them using a pair of clean tweezers.
  • Coat the fillets with a light layer of cooking olive oil, along with some Kosher salt and smoked paprika.
  • Set the seasoned fish fillets aside, while the vegetables finish cooking for an initial five minutes.
  • Once the vegetables have cooked for five initial minutes, add the fresh thyme sprigs to the sheet tray, and add the seasoned fish fillets on top of the thyme sprigs.
  • Roast the fish and vegetables at 435˚F for an additional 10-14 minutes, or until the fish is just barely cooked through in the thickest section of the fillet.
  • Remove the sheet tray from the oven, and quickly divide the contents among plates.
  • Garnish each plate with some finely-sliced fresh chives, and serve with extra wedges of lemon on the side.


This fish is best eaten right out of the oven, although you can store any leftovers in the fridge, and proceed to serve them the following day on top of a salad with some fresh greens.
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