Mary Berry Sea Bream Niçoise Recipe

This crispy, vibrant Mary Berry Sea bream niçoise Recipe is made with fresh fillets, tender new potatoes, and a zesty Dijon dressing, ready in just 30 minutes. The golden, crackling skin of the fish provides a stunning contrast to the fresh, crunchy salad vegetables below. I find this dish brings a wonderful summer holiday feel to the table even on a busy weeknight.

Restaurant-Quality At Home

I used to struggle with getting fish skin properly crispy, often ending up with a soggy mess that stuck to the pan. The secret I learned is to thoroughly pat the sea bream skin dry with kitchen paper and ensure the oil is shimmering hot before the fish hits the pan.

Another lesson from this dish is the importance of timing the green beans so they retain their “squeak.” I used to overboil them, but plunging them into cold water immediately after blanching keeps them bright green and satisfyingly crunchy against the soft potatoes.

Mary Berry Sea bream niçoise Recipe Ingredients

• For the Fish:
• 2 Sea bream fillets, skin on and pin-boned
• 1 tbsp Olive oil
• Knob of butter
• Salt and freshly ground black pepper
• For the Salad:
• 250g Baby new potatoes, scrubbed
• 150g Fine green beans, trimmed
• 2 Large free-range eggs
• 100g Cherry tomatoes, halved
• 50g Pitted black olives (Kalamata preferred)
• 2 Little Gem lettuces, washed and leaves separated
• 4 Anchovy fillets in oil, drained (optional)
• For the Dressing:
• 4 tbsp Extra virgin olive oil
• 1.5 tbsp White wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp Caster sugar

How To Make Mary Berry Sea bream niçoise Recipe

1. Cook the Potatoes: Place the new potatoes in a pan of salted water and bring to the boil. Simmer for 12-15 minutes until tender, then drain and cut into halves or quarters while still warm.
2. Prepare Beans and Eggs: While the potatoes cook, boil the eggs in a separate pan for 7 minutes (for soft-medium yolks), then cool under cold water and peel. Blanch the green beans in boiling water for 3-4 minutes, then refresh in ice water to stop them cooking further.
3. Make the Dressing: In a small jar or bowl, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, caster sugar, salt, and pepper until emulsified and creamy.
4. Score and Season Fish: Score the skin of the sea bream fillets three times with a sharp knife (do not cut through to the flesh). Pat the skin very dry with kitchen paper and season the skin side generously with salt.
5. Fry the Sea Bream: Heat the olive oil in a non-stick frying pan over medium-high heat. Add the butter and, once foaming, place the fillets in the pan skin-side down. Press gently with a spatula for a few seconds to prevent curling and fry for 3-4 minutes until the skin is golden and crisp.
6. Finish and Assemble: Flip the fillets and cook for another 1-2 minutes until the flesh is opaque. Toss the warm potatoes and beans in half the dressing, arrange on a bed of lettuce with tomatoes, olives, and quartered eggs, then top with the crispy fish and remaining dressing.

Recipe Tips

• Dry the skin: Moisture is the enemy of crispiness; always use kitchen paper to pat the fish skin thoroughly dry before salting it to ensure a glass-like crunch.
• Dress while warm: Adding the vinaigrette to the potatoes while they are still warm allows them to absorb the flavours much better than when they are cold.
• Don’t overcrowd the pan: If you are scaling this recipe up, fry the fish in batches so the pan temperature stays high enough to crisp the skin rather than steaming it.

What To Serve With Sea Bream Niçoise

A chilled glass of Sauvignon Blanc pairs beautifully with the acidity of the dressing and the delicate white fish. You could also add some crusty baguette slices or ciabatta to mop up the extra vinaigrette and juices on the plate.

How To Store

This dish is best eaten immediately, especially the crispy fish which will lose its texture if reheated. Leftover salad components can be stored in an airtight container in the fridge for up to 2 days, but store the dressing separately to prevent the lettuce from wilting.

FAQs

Can I use a different fish? Yes, this recipe works brilliantly with sea bass, salmon, or even tuna steaks if you prefer a meatier texture.

Is the sugar necessary in the dressing? It is a classic touch that balances the sharp acidity of the vinegar and mustard, so I recommend keeping it.

Can I make this ahead of time? You can boil the potatoes, beans, and eggs a day in advance, but fry the fish and dress the salad just before serving for the best result.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 4g
• Cholesterol: 110mg
• Sodium: 480mg
• Total Carbohydrate: 22g
• Protein: 34g