Sea Robin Recipe
Recipe information
Make Sea Robin in just 35m. roasted with olives and cherry tomatoes
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Ingredients
Sea Robin and seasoning
Vegetables, olives and finishing
Sea Robin and seasoning
1. Preheat and prepare fish
Preheat the oven to 200°C (400°F). Rinse the sea robin fillets and pat dry thoroughly with paper towels. Place the fillets on a plate or tray, skin side down if skin-on.
2. Season
In a small bowl combine 2 tablespoons of the olive oil, minced garlic, thyme leaves, salt and black pepper. Zest the lemon over the mixture and squeeze in half the lemon juice (reserve the lemon half for finishing). Brush or spoon the mixture over the top of each fillet, rubbing gently so the garlic and thyme adhere to the fish.
Vegetables, olives and finishing
3. Assemble vegetables
In a medium bowl toss the halved cherry tomatoes, halved olives, sliced shallot, remaining 1 tablespoon olive oil, red pepper flakes (if using) and a pinch of salt and pepper. Spread the tomato–olive mixture in an even layer in a shallow roasting pan or on a rimmed baking sheet lined with parchment, leaving space in the center for the fish if your pan size allows.
4. Roast
Pour the white wine (or stock) over the vegetables. Place the seasoned sea robin fillets on top of or alongside the vegetables, skin side down. Roast in the preheated oven for 12–16 minutes, depending on fillet thickness, until the flesh is opaque and flakes easily with a fork and the vegetables are softened and starting to blister. If you prefer slightly browned tops, switch to broil for the final 1–2 minutes, watching closely.
5. Finish and serve
Remove the pan from the oven. Squeeze the remaining lemon half over the fish and vegetables. Scatter the chopped parsley over everything and drizzle any pan juices back over the fillets. Taste and adjust seasoning with additional salt, pepper, or a drizzle of olive oil as desired. Serve immediately with the roasted cherry tomatoes and olives spooned over each fillet.
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