Whole roast bream with potatoes & olives
Barney Desmazery
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Serves 2
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.2 out of 5.39 ratingsRate
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Roasting the fish along with the potatoes means all the lovely flavours mingle
Gluten-free
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Goat's cheese & bistro salad
A star rating of 5 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g new or small potato
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large handful small black olives
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1 garlic clove
chopped
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large bunch flat-leaf parsley
leaves roughly chopped, stalks reserved
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2 tbsp olive oil
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zest half a lemon
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1 whole sea bream
about 450g/1lb, gutted, head on
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small glass white wine
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Nutrition: per serving
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kcal463
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fat20g
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saturates3g
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carbs36g
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sugars6g
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fibre0g
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protein34g
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salt0.81g
low
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Method
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step 1
Heat oven to 220C/fan 200C/gas 7. Cook the potatoes in boiling water for about 10 mins, cut into thick slices, then cool. In a bowl, toss the potatoes with the olives, garlic, half the chopped parsley, half the olive oil, the lemon zest and salt and pepper. Tip this mix over the bottom of a medium gratin dish.
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step 2
Season the fish and place the parsley stalks in the cavity. Lay the fish on top of the potatoes and drizzle with the rest of the olive oil. Bake for 15 mins until the potatoes start to crisp up around the edges. Pour the wine over, then return to the oven for 10 mins more until the potatoes have browned and the fish is cooked.
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step 3
Remove the dish from the oven, scatter over the rest of the parsley and bring the dish to the table. When you serve up, don’t forget the lovely white wine juices in the bottom of the dish. Delicious with a simple bowl of spinach.
Recipe from Good Food magazine, November 2008
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A star rating of 4.2 out of 5.39 ratings
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