Steam Cooked Italian Sea Breem Splendor in One Pot

Steam Cooked Italian Sea Breem Splendor in One Pot

This simple recipe calls for steam-cooking sea bream that's been marinated in herbs and olive oil together with vegetables. Plenty of tomatoes and potatoes are delicious!

Ingredients: 4 servings

Sea Bream
1 large - 2 medium-sized
[A] Olive oil, shio-koji
2 tablespoons
[A] Herbs such as thyme, oregano, dill, etc
as desired
[A] Garlic, minced
1 clove
[A] Anchovy (minced)
[A] Black pepper
a small amount
Onion (thick slices)
Potato (cut into 1 cm slices)
[B] Cherry tomatoes (cut in half)
[B] Salt-pickled olives
[B] Sake
1/2 cup
[B] Shimeji mushrooms
1/2 bpack
[B] Parsley (minced)
Lemon juice
2 tablespoons


1. Use a paper towel to wipe off any excess moisture from the sea bream. Make cuts into the sea bream, rub in the [A] ingredients, and let marinade for at least 20 minutes.
2. Heat a little less than 1 tablespoon of olive oil in a thick pot. Cook the onions on low-medium heat. Once the onions have become translucent, add the potatoes.
3. Place the sea bream from Step 1 on top, then place the [B] ingredients on top of the sea bream. Close with a lid and cook on medium heat. Once it has come to a boil, reduce to low heat and steam cook for 20 minutes.
4. Garnish with lemon juice. If you find the flavor to be a bit thin, please adjust with salt and pepper.

Story Behind this Recipe

I wanted to do something delicious with the yellowback sea bream that my father caught.