Mediterranean-style Sea Bream Traybake with Couscous
By OcadoLife
Published on 30 July 2026
Take the stress out of cooking whole fish with this fuss-free Mediterranean Sea Bream Traybake with Couscous from cook and food writer Jo Pratt. Packed with colourful roasted vegetables and fluffy couscous, it’s an easy midweek meal that feels special enough for entertaining.Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 2 courgettes, cut into 3 cm (approx.) pieces
- 2 red onions, cut into wedges
- 1 red pepper deseeded, cut into 3 cm (approx.) pieces
- 1 yellow pepper deseeded, cut into 3 cm (approx.) pieces
- 1 aubergine, cut into 3 cm pieces
- 2½ tbsp olive oil
- 2 whole sea bream (approx. 520g)
- 300g cherry tomatoes
- 2 tbsp pitted black olives, chopped
- 200g couscous
- 300ml vegetable stock, hot
- 2 tbsp balsamic vinegar
- 30g fresh basil
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Toss the courgettes, onions, peppers and aubergine with 1 tbsp oil and a good pinch of salt and pepper. Spread out in a large roasting tin; bake for 20 mins.Step 2
Pat the fish dry; score several times on each side with a sharp knife. Season all over and inside the cavity, then rub with ½ tbsp oil. Remove the tin from the oven and toss through the tomatoes and olives. Lay the fish on top; bake for 20 mins or until the fish is cooked through.Step 3
Lift the fish out and set aside to rest. Stir the couscous through the veg, then pour over the stock. Cover tightly with foil and leave for 5 mins.Step 4
Fluff up the couscous and place the fish back on top. Drizzle with the balsamic and remaining oil, then tear over the basil and serve.