Sea Bream Fillets with Gratin Potatoes and Cherry Tomatoes. Today I present a true masterpiece of taste and simplicity:
This is not just a main course; it’s the winning solution to pull out in any circumstance.

It’s perfect and quick for everyday dinner, but its presentation makes it sophisticated and ideal for grand occasions like Christmas Eve or a special event.

As a side, we chose thinly sliced potatoes, ripe cherry tomatoes, and a touch of flavor. Together, they create an unbeatable combination of flavors and textures.

The best part? I designed it for maximum convenience! It’s fully cooked in the oven or air fryer, meaning no mess and zero splatter on the stove.

The dish is already portioned, so each guest will have their perfect serving, and crucially, you can prepare the assembly in advance to bake only when needed.

Gratin sea breams are also a clever recipe if you’re organizing a dinner with multiple courses, as you can prepare them in advance and just put them in the oven or air fryer about twenty minutes before serving, while you focus on other tasks.

Sea Bream Fillets with Gratin Potatoes and Cherry Tomatoes can be cooked in a traditional, convection oven, or in an air fryer: the various methods are described in the recipe.
One thing is certain: the result will always be delicious!

Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

347.26 Kcal

calories per serving

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Energy 347.26 (Kcal)
Carbohydrates 24.71 (g) of which sugars 6.44 (g)
Proteins 37.10 (g)
Fat 11.55 (g) of which saturated 2.68 (g)of which unsaturated 5.37 (g)
Fibers 2.74 (g)
Sodium 686.84 (mg)

Indicative values for a portion of 265 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Sea Bream Fillets with Gratin Potatoes and Cherry Tomatoes.

4 fillets fresh sea bream, fillets (7 oz per fillet)
4 potatoes
g breadcrumbs
2 onions
Half lemon (zest grated)
to taste extra virgin olive oil
to taste parsley (and thyme)
150 g cherry tomatoes
to taste black olives
salt
pepper

Tools

Air Fryers
Baking Dish
Air Fryer Paper
Pot

Steps

Sea Bream Fillets with Gratin Potatoes and Cherry Tomatoes

Peel the potatoes and slice them (not too thick, about 0.5-0.6 inch in the center). Put them in a pot with cold salted water and bring to a boil.
From the moment it boils, count 5-7 minutes of cooking.
(Blanching is important to soften them and ensure they cook perfectly along with the fish).
Drain the potatoes immediately and dry them well.
Transfer them to a large bowl, add the halved cherry tomatoes, olives, EVO oil, salt, pepper, thyme, parsley, and onion rings.
Mix gently.
Transfer the mixture to a baking dish, distributing it evenly. Arrange the tomatoes with the seed side up.
Then take a bowl, mix the breadcrumbs with the grated lemon zest and a pinch of thyme.
If using FILLETS: Rub them with a little oil, then sprinkle the surface with the breadcrumb mix.
Place the breaded fillets on the bed of potatoes, cherry tomatoes, and olives.
Baking in Oven
Bake at 356°F for about 15-20 minutes. (The exact time depends on the thickness of the fillet and how soft the potatoes are).
Check. The dish is ready when the potatoes are tender, and the crust is golden and crispy.
Cooking in Air Fryer

Potatoes (Blanched): Follow step 1 (blanching).
Assembly: Place the blanched potatoes in a suitable baking dish (or make individual portions) and lay the breaded fillet with the cherry tomatoes on top.
Cook at 374°F for 10-15 minutes, until perfectly golden.
Cooking times are indicative. I always recommend checking the fish’s doneness, as each oven and air fryer has a different power level and may change the necessary minutes.
The fish is ready when the flesh appears opaque and flakes easily, and the breading has reached a nice dark golden color.
Enjoy your meal.

Advice

For a touch of luxury (perfect for parties), add some crushed pistachios or almonds to the breadcrumb mix.

If there are leftovers, you can store the fish and potatoes in an airtight container in the refrigerator for up to 1 day.

Reheating: Avoid the microwave, which would soften the crust. To regain crispiness, reheat the dish in a traditional oven at 320°F for 5-7 minutes or in an air fryer at 340°F for 3-4 minutes.

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Curiosities

For this recipe, I chose to use convenient Sea Bream Fillets (already boned and ready to use), for their quick preparation. However, you can replace sea bream with: Sea Bass Fillets They have flesh very similar to sea bream (white and delicate) and are perfect for gratin. The cooking times will be the same.
Cod or Hake: Great cheaper and equally lean alternative. Choose thick fillets to prevent them from drying out too much in the oven.
Salmon Steaks: Although a fattier fish, the breading pairs beautifully. The salmon will perhaps cook 2-3 minutes less.

(If using WHOLE SEA BREAMS: Make 2-3 diagonal cuts on the sides of the fish (to better penetrate heat and aromas). Spray the inside and outside with oil, salt, pepper, and put a pinch of breadcrumbs and some thyme sprigs in the abdominal cavity. Place the two whole sea breams on the bed of potatoes and sprinkle the slits (cuts) and the outside with some aromatic breadcrumbs).