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Recipe for Grilled Sea Bream Fresh Seafood

When you have the chance to eat fresh seafood never hesitate. Shifting your meals to accommodate the season and in this case, the fresh catch can be an incredibly enjoyable experience. Paired with a chilled bottle of Mirabeau Pure Rose, this grilled Mediterranean sea bream is a tender, succulent dish that is fantastic to share with your family and friends.

Grilled Sea Bream Fresh Seafood

Grilled Seabream with Grapes, Capers, and Clams

blankMaison Mirabeau Wine
This bright and flavourful dish is a showstopper at any dinner party! Pair with a chilled bottle of Mirabeau Pure Provence Rosé for a feast your guests are bound to talk about for weeks.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4 people


  • 1 whole Sea Bream *
  • 200 g Clams well rinsed and ready to use
  • 200 g Samphire also called Sea Asparagus
  • 1 small bunch of Grapes
  • 80 g caper berries drained and rinsed
  • 20 g Parsley
  • Olive Oil
  • Sea Salt


  • Preheat your oven to 190°C (375°F).
  • Rinse and dry your sea bream and place in a large roasting tray. With a sharp knife, score three or four lines across the fish from the spine to the belly on both sides. You are aiming to just cut the skin but not too much flesh.
  • Rub the whole fish with olive oil and salt and roast for 30 minutes.
  • Remove and test with a skewer, if the meat gives way and you go right through with the skewer it is cooked.
  • Add the clams, grapes, caper berries, and samphire around the edge and roast for a further 10 minutes.
  • Sprinkle with chopped parsley, serve on a platter, and let your guests dig in.


I’ve used a big fish about 2.5kg gutted and scaled. You can use multiple smaller fish if you like, just adjust the cooking time.
Keyword Autumn, Capers, Clams, Fish, Grapes, Seabream
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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