Black Sea Bream

SEA LIFE London Aquarium - Sea Bream

This inexpensive sea fish has sweet, firm flesh which is delicious when eaten whole after being stuffed and baked or as fillets.

The Black bream is a deep bodied fish which can reach 40cm in length.

They are marked with striped silver, black flanks (normally 9 dark bars), merging to blue across the back and top of the head.

Look for gill net or line caught to ensure it is as responsibly sourced as possible!

Blackened Bream and Mussel Tagliatelle

Serves: 4


  • Bream fillets – 4 medium fillets – 840g (make sure your bream is gill net or line caught!)
  • Mussels – clean & de-beard – 120g
  • Fresh tagliatelle – 600g
  • Cajun spices – 10g
  • Dijon mustard – 2 dessert spoons
  • Olive oil – 1 dessert spoon
  • Butter – 150g
  • White pepper – 1 pinch
  • Salt – 1 pinch
  • Red chilli – 1 deseeded and chopped
  • Parsley – 8 finely chopped sprigs
  • Lemon – 1 finely grated and juiced
SEA LIFE London Aquarium - Black Bream Tagliatele


Prepare the fillet of fish by removing the scales and pin bones before placing on a clean tray flesh side facing down. Make a paste using the mustard, cajun spice & olive oil then carefully brush each fillet of bream before placing in the fridge for later. Keep any excess paste for later to use in the sauce

Mix the soft butter, diced chilli, lemon zest (not the juice) & parsley and leave out at room temperature.

Place a deep pot on the stove and in it boil plenty of water & salt with a glug of olive oil ready to cook you pasta in.

Remove the fillets from the fridge and place the mussels around them before putting the whole tray in a hot oven (220oC for 12-15mins) The mussels will pop open and the fillets will bake & slightly brown on the skin.

Meanwhile plunge the pasta into the boiling water and cook until tender. Knock the butter mix into a smaller sauce pan and gently heat before draining the pasta and tossing through the butter. Add a little of the cajun spice and a squeeze of lemon juice.


Remove the fish from the oven to allow to rest before neatly arranging the pasta in large warm bowls and adding the fillets and mussels to finish.

This recipe was kindly provided by The Three Stags.

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