Pan fried sea bream with peperonata and orzo

Pan fried sea bream with peperonata and orzo

Serves 4


  • 1 kg (2 large or 3 medium) NIREUS sea bream
  • oil for frying         
  • salt and pepper
  • 250gr orzo
  • 1 medium tomato peeled and cubed
  • 1/2 cup cubed or grated mozzarella (optional)

For the peperonata 

  • 1/4 cup olive oil
  • 2 large onions, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 fresh rosemary sprig
  • 2 tablespoon balsamic vinegar or red wine vinegar


Prepare the fish

Gut, scale, and rinse the fish. Remove the heads and keep, if desired, to make soup. Cut each fish in 3-4 cm slices, season with salt and pepper, and keep chilled.

Prepare the peperonata 

Heat the olive oil in a deep skillet over medium–low heat. Add onions, bell peppers and rosemary. Sauté until onions and bell peppers are very tender, about 40 minutes, adding water, if needed. Remove from heat, remove thyme sprig and mix in balsamic vinegar. Season with salt and pepper to taste and keep warm. 


While peperonata is cooking, cook the orzo and chopped tomato in salted water. Drain and reserve warm. In a deep skillet heat the olive oil for frying. Flour and dust fish pieces. Fry over medium heat for 8-10’ on each side or until golden.

To serve

Serve fried fish over orzo with peperonata on the side. Sprinkle orzo and peppers with mozzarella, if desired. You may accompany with boiled greens or a fresh green salad.