Jamie Oliver 5 Ingredients Bream & Roasted Grapes

The first time I saw grapes and fish in the same recipe, I was curious—but this Jamie Oliver 5 Ingredients Bream & Roasted Grapes dish completely won me over. Sweet roasted grapes, silky mustard sauce, flaky bream, and buttery wilted spinach come together in such an elegant, unexpected way. It’s light but satisfying, and the whole meal feels a bit like something you’d order at a beachside bistro. (inspired by Jamie Oliver)

Ingredients Needed

• 500g ripe mixed-colour seedless grapes
• 2 x 300g whole bream, scaled, gutted, and gills removed
• 300g baby spinach
• 2 tablespoons wholegrain mustard
• 2 tablespoons crème fraîche

How To Make Jamie Oliver 5 Ingredients Bream & Roasted Grapes

1. Preheat & Roast the Grapes:
   Preheat your oven to 220°C (430°F). Pick the grapes from their stems and spread them out in a roasting tray. Roast for 5 minutes. This softens the grapes and starts concentrating their sweetness.
2. Roast the Bream:
   Once the grapes have softened, nestle the bream into the same tray. Drizzle with a tablespoon of olive oil and season with sea salt and black pepper. Return to the oven for about 15 minutes. You’ll know it’s ready when the flesh flakes easily at the thickest part, just behind the head.
3. Wilt the Spinach:
   While the fish roasts, heat a tablespoon of olive oil in a large frying pan and add the baby spinach. Stir constantly on high heat until just wilted. Season with salt and pepper, then tip the spinach into a colander and press gently to drain any excess liquid.
4. Make the Sauce:
   Once the fish is done, place the roasting tray on the hob over medium heat. Use a spoon or potato masher to lightly squish the grapes. Stir in the wholegrain mustard and crème fraîche and let it bubble into a sauce. Add a splash of water (or white wine, if you’ve got it open) to loosen the consistency if needed. Taste and adjust seasoning.
5. Serve It Up:
   Start with a bed of warm spinach on each plate. Gently place a whole bream on top, then spoon over those jammy grapes and mustardy sauce. Serve with an extra plate nearby for the fish bones—you’ll want every bite of this one.

Why I Love This Recipe

This one really surprised me—in the best way. The grapes become sweet and juicy little flavor bombs, and when you swirl them into the tangy mustard sauce, it’s a perfect contrast to the delicate fish. I served it with a crisp glass of white wine, and it felt like the kind of meal you’d have on a summer terrace in the Mediterranean.

Recipe Tips

• Use the freshest fish you can find. The eyes should be clear and the smell should be ocean-fresh, not fishy.
• Don’t skip the seedless grapes. Seeds will ruin the sauce texture and add bitterness.
• Watch the fish closely. Overcooked bream can go dry quickly. As soon as it flakes easily, it’s done.
• Squeeze that spinach. Wet spinach will water down your plate and mess with the sauce texture.
• Thin the sauce if needed. A splash of water or white wine helps if your sauce thickens too much.

How To Store This Jamie Oliver 5 Ingredients Bream & Roasted Grapes

• In the Fridge:
  Cool everything completely, then store the bream and grapes in one airtight container, and the spinach in another. Keep in the fridge for up to 2 days.
• Reheating:
  Place the bream and grapes in a baking dish and cover loosely. Reheat in the oven at 180°C (350°F) for 10–12 minutes, or until just warmed through. Reheat the spinach in a non-stick pan or microwave for 1–2 minutes. Be gentle to avoid drying out the fish.
• Freezing:
  This one’s best enjoyed fresh—fish and grapes don’t freeze well together.

FREQUENTLY ASKED QUESTIONS

• Can I use fillets instead of whole bream?
  Absolutely. Just reduce the roasting time slightly—fillets will cook in about 8–10 minutes.
• What kind of grapes should I use?
  Mixed-colour seedless grapes are best. Look for firm, ripe ones for the best roasted flavor.
• Can I make this with another fish?
  Yes! Sea bass or trout would be great substitutes if bream isn’t available.
• Is the mustard sauce spicy?
  Not really. Wholegrain mustard has a mild heat and adds more tang and texture than spice.
• What could I serve this with?
  A simple green salad or some crusty bread on the side would round it out nicely.

Nutrition Facts

• Calories: 496 kcal
• Fat: 20.1g
• Saturated Fat: 5.3g
• Protein: 38.7g
• Carbs: 42.6g
• Sugars: 42.4g
• Salt: 1.2g
• Fibre: 3.2g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Croatian Mussels
• 5 Ingredients Sea & Mountain Skewers
• 5 Ingredients Prawn Rice
• 5 Ingredients Calamari Stew