Baked Sea Bream with Roasted Vegetables and Coconut Milk

Name: Baked Sea Bream with Roasted Vegetables and Coconut Milk
Prep time: 120 min
Total time: 120 min
Yield: 5 servings
Cuisine: Créole-Française
Ingredients: 1 whole sea bream, about 1 kg (headless if preferred); 1 large onion, sliced into rings; 1 green or yellow bell pepper, sliced into rings; 4 garlic cloves, finely chopped; 2 tomatoes, diced; Fresh chives, chopped, to taste; 1/2 tsp monosodium glutamate (or a dash of light soy sauce); Salt, to taste; 5 medium potatoes, cubed; Fresh parsley or cilantro, chopped, to taste; Extra virgin olive oil; Juice of 1 large lemon; 1 small can (200 ml) coconut milk; 5 g fish seasoning blend

By Marie Lefebvre · Updated October 3, 2026

A whole sea bream marinated in citrus and spices, slow-roasted on a colorful bed of vegetables and finished with a fragrant coconut milk and chive sauce. A comforting, exotic-inspired family dish that is surprisingly simple to make.

Prep⏱️ 120 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1 whole sea bream, about 1 kg (headless if preferred)
1 large onion, sliced into rings
1 green or yellow bell pepper, sliced into rings
4 garlic cloves, finely chopped
2 tomatoes, diced
Fresh chives, chopped, to taste
1/2 tsp monosodium glutamate (or a dash of light soy sauce)
Salt, to taste
5 medium potatoes, cubed
Fresh parsley or cilantro, chopped, to taste
Extra virgin olive oil
Juice of 1 large lemon
1 small can (200 ml) coconut milk
5 g fish seasoning blend

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Directions

1
Finely chop the garlic and slice the onion into rings. Set aside.
2
Place the sea bream in a large roasting dish. Squeeze lemon juice all over it, season with salt, and let it rest while you prepare the vegetables.
3
Cut the bell pepper, tomatoes, and potatoes. Arrange them around the fish in the dish with a drizzle of olive oil on the bottom.
4
Scatter the onion, garlic, and fish seasoning blend evenly over everything in the dish.
5
Gently toss all ingredients together and let marinate for at least 1 hour in the refrigerator, or overnight for deeper, richer flavor.
6
In a small bowl, whisk together the coconut milk, MSG (or soy sauce), and chopped chives. Set aside.
7
Bake in a preheated oven at 200 °C (400 °F). After 1 hour, pour the coconut milk mixture evenly over the fish and potatoes, cover tightly with aluminum foil, and bake for another 15–20 minutes.
8
Scatter fresh parsley or cilantro on top and serve straight from the dish for a warm, homestyle presentation.

💡 Chef's Tip

For juicier, more flavorful fish, marinate overnight in the fridge. Any firm white fish such as cod, sea bass, or tilapia works beautifully here. The coconut milk finish is the secret of this recipe — do not skip it.