Cooking with Chef Petrus | Sea

Cooking with Chef Petrus | Sea Bream with Sauce Vierge

It’s simple French flavours at their best this week. Sauce vierge is a perfect accompaniment to sea bream, and also works well with sea bass, haddock, red mullet or scallops.

Cooking with Chef Petrus | Sea

Why not ease away from salmon or cod and try something different this week? This light dish will help you recover from the sausage and treacle toffee overload of bonfire night.

Cooking with Chef Petrus | Sea Bream with Sauce Vierge

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Recipe by Petrus Madutlela Course: Dinner
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Cooking time


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  • Fish
  • 4 fillets of sea bream (around 100g each)

  • Olive oil

  • Lemon juice

  • Seasoning

  • Crushed potatoes
  • 10 potatoes, peeled & cut in half

  • 3 tbsp olive oil

  • 1 tsp finely chopped chives

  • 1 tsp finely chopped parsley

  • 1 garlic clove, crushed

  • Salt and Pepper

  • Sauce Vierge
  • 100 ml extra-virgin olive oil

  • 100 g tomatoes, finely chopped

  • 1 shallot, finely diced

  • 1 small small capers, drained

  • Juice of half a lemon

  • Basil leaves, torn in half

  • Salt and pepper


  • To make the sauce vierge, heat the oil in a medium-sized saucepan over low heat, then add the tomatoes, shallots, and capers. Mix in the lemon juice and chopped herbs, then and heat gently for two minutes. Don’t allow to boil, as you’ll lose aromatic flavors in the sauce.
  • Boil the potatoes in salted water for around 15 minutes, until tender. Drain well, then tip back into the pan and crush lightly with a fork.
  • In a small bowl mix together the olive oil, chives, parsley, and garlic. Season to taste.
  • Pour this mix over the warm potatoes and keep warm.
  • Score the skin of the fillet with three diagonal cuts, and season the flesh. This reduces cook time. Pre-heat a little olive oil in a non-stick frying pan over medium heat. Place the fillet in the pan, skin side down. Cook for around 4 – 5 minutes, then turn over and cook on the flesh side for 1 – 2 minutes. Add a squeeze of lemon juice.
  • Serve the fish on top of the potatoes with a delicious drizzle of sauce.

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