Sea bream with artichokes a la Grecque

Sea bass and sea bream are both incredibly versatile and similar in cooking.  You can make the same recipe with either fish if you prefer.

Sea bream with artichokes a la Grecque

Serves 4


4 Nireus whole dorade, about 450g-500g each, gutted and scaled 
Juice and grated peel of 1 large lemon
2 tablespoons + 1 teaspoon olive oil 
salt and pepper to taste

For the artichokes puree 

8 trimmed fresh or frozen artichokes
2 tablespoons fresh chopped dill
4 sliced scallions 
1 sliced carrot
1 cubed medium potato
3 tablespoons olive oil
60ml (1/3 cup) white wine
Juice of 2 lemons
Salt and pepper to taste
1 tablespoon white balsamic vinegar (optional)


Cook the fish

Make 2 slashes on each side of the fish and season inside and out with salt and pepper. Place in a pan covered with tin foil or baking paper and greased slightly with 1 teaspoon olive oil. Combine remaining olive oil with lemon jest and lemon juice and drizzle inside and over the top of the fish. Let it marinate for 30’. Broil or grill for 10’ on each side, or bake in a preheated oven at 200°C (400°F) for 20’-30’, basting occasionally with the marinade.

Prepare the artichokes puree

Saute the vegetables in olive oil for 8’-10’. Add the lemon juice, wine and dill. Let it simmer for 5’ more. Add 1 cup of water, cover and cook in low heat until tender and all the water evaporates – about 30’. Serve warm. To give it a modern twist, strain the vegetables and puree in the blender or food processor with white balsamic vinegar.   

To serve 

Serve the fish with the artichokes puree on the side.