SELONDA Sea Bream with a Saffron and Chestnut Sauce


  • 4 SELONDA Sea Bream 300-600g
  • 3 tomatoes
  • 1 onion
  • 1 small glass of white wine
  • 3 cloves of garlic
  • 10 roasted chestnuts
  • 1 small pack of Greek Saffron (“Krokos Kozanis”)
  • olive oil
  • salt, pepper


  1. Chop the onion and the tomatoes.
  2. Add olive oil to a pan and saute the onion and tomatoes for a few minutes.
  3. Pour the white wine into the frying pan and let it boil for 15 minutes.
  4. Rinse the (de-scaled, gilled and gutted) Sea Bream. Sprinkle salt and pepper on the outside and inside of the Sea Bream and place them on an oiled baking pan.
  5. Pour a little olive oil on the Sea Bream.
  6. Bake the Sea Bream for 5 minutes at 180 degrees Celsius in a pre-heated oven.
  7. Take the pan with the Sea Bream out of the oven and pour the sauce from the saute pan onto the fish.
  8. Place the baking pan back in the oven and bake for another 30 minutes.
  9. Mash the garlic, chestnuts and saffron in a bowl.
  10. Pour some of the broth from the Sea Bream in the oven into the bowl and stir to create a sauce.
  11. Pour the sauce onto the Sea Bream about 5 minutes before taking them out of the oven.
  12. Serve immediately.