Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Sea Bream with Crushed Potato Caponata

I can’t pretend this is a dish that works for all my family as Mia is veggie and the boys don’t like fish with the skin on but it’s still a one pot and every now and then the kids can have a simple pasta and we can have dinner a deux. This would also work really well for a dinner party. It’s pretty and looks slightly cheffy if you stack the fish on top your potatoes but the whole dish takes less than 30 minutes and can be done in one pan.


Serves: 4

Prep: 5 minutes
Cooking: 15 minutes
Total: 20 minutes

Difficulty: easy



4 sea bream fillets – mine came from Sankeys in Tonbridge
500g new potatoes, halved
200g new potatoes
4 whole garlic cloves bruised
200g spinach
200g pitted Kalamata black olives
3 tbsp olive oil
Balsamic Vinegar
Basil, shredded


Boil your potatoes for 10 minutes or microwave them for 4. Drain and allow to steam for a couple of minutes.

Score the skin of your sea bream fillets 3 times. It’ll help the skin crisp and the fillet won’t curl. Season them with salt and pepper.

Add the potatoes to a large frying pan with the olive oil and garlic cloves. Allow the potatoes to colour for 10 minutes. Using a fork or a potato mashed lightly crush the potatoes.

Season generously with salt and pepper and add the tomatoes and olives. Combine and cook for 3 minutes then add the spinach. Give everything a stir and once the spinach has started to wilt transfer to a warm bowl.

Wipe your pan with some kitchen towel. Turn up the heat and add a tbsp olive oil.

Put your fillets skin side down into the pan. Don’t be tempted to move them for 3 minutes. Gently lift one of the fillets up and check the skin is darkened and crisp. If it’s not leave them for another minute.

Turn the fillets over gently and give them 2 minutes on the other side.

Pile your potato Caponata onto plates and top with the sea bream. Scatter with the basil and drizzle each plate with a tsp balsamic vinegar.

Print Recipe

Share recipe: Facebook Twitter Share Share