---
title: "Sea Bream, Pan Fried · Rampant Scotland"
description: "Traditional Scottish Recipes - Sea Bream, Pan Fried, with Chargrilled Sweet Potatoes Richard Miller, the Head Chef at the Malmaison restuarant in West George St"
canonical: "https://rampant-scotland.pages.dev/recipes/bldev_recipe_bream.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Sea Bream, Pan Fried · Rampant Scotland

Recipes

# Sea Bream, Pan Fried

[Original page](https://web.archive.org/web/20250618232636/http://www.rampantscotland.com/recipes/bldev_recipe_bream.htm)

*Traditional Scottish Recipes*
 *- Sea Bream, Pan Fried, with Chargrilled Sweet Potatoes*

*Richard Miller, the Head Chef at the Malmaison restuarant in West George Street, Glasgow, created this dish. The recipe appeared in "Glasgow on a Plate" (Black and White Publishing Ltd) along with a number of other recipes for the connoisseur.
 The quantities given will serve four people.*

## Ingredients

- 1 kilo/2 pounds sea bream fillets (four fillets)

500g/one pound sweet potatoes

250g/half pound plum tomatoes

100ml/4 fluid ounces/US half cup olive oil

One medium red onion

75g/2 ounces parsley

Two medium lemons

Chervil to garnish

## Method

Thinly slice potatoes into rounds, dress with half the oil, season and then fry in the griddle pan. Mark them on one side and then to complete cooking, finish them in the oven for a further 5 minutes at 200 C.

De-seed and chop tomatoes into small dice, then peel onion and chop to same size as tomato. Roughly chop parsley, mix with tomatoes and red onion then squeeze juice of one lemon into the mix. Add 50 ml (2 ounces/ US quarter cup) olive oil and season, mix well and keep salsa in fridge.

Brush sea bream fillets with oil and season with salt and pepper. Place skin-side down in a hot frying pan and cook for about 2 minutes. Then turn and cook for a further 2 minutes. Once cooked, keep hot.

To serve, place 2 teaspoons of salsa mix in the centre of the plate, add hot potato slices on to salsa, then place fish on top. Garnish with lemon wedge and sprig of chervil.

## Source

From Rampant Scotland, restored from the page as it stood on 18 June 2025. [Original page](https://web.archive.org/web/20250618232636/http://www.rampantscotland.com/recipes/bldev_recipe_bream.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.