Roast sea bream with potatoes and olives

Oh my goodness, this was so tasty! And another really simple dish to cook. I used a different fish in the sea bream family which is smaller, called tsipoura, but I will definitely be making it again with a whole sea bream.

Ingredients – serves 2

3 or 4 potatoes
Large handful of black olives
2 garlic cloves
6 sprigs of fresh rosemary
2 tbsp. olive oil
3 tbsp. lemon juice
1 whole sea bream, about 450g in weight
175ml white wine

Preheat oven to 220C/425F/Gas Mark 7

  1. Cook the potatoes in boiling water for about 10 minutes and leave to cool.
  2. Remove the leaves from 4 of the rosemary sprigs and chop. Mix together with the olives, 1 clove of garlic (chopped), 1 tbsp. olive oil, lemon juice and season well with salt and pepper.
  3. Slice the potatoes into 1cm thick slices, add to the olives and toss well. Transfer the mix to an oven-proof dish.
  4. Season the fish inside and out, and place 2 sprigs of the rosemary and one garlic clove, quartered, inside the cavity.
  5. Lay the fish on top of the potato mixture, and drizzle with the remaining olive oil.
  6. Bake for 15 minutes then pour over the white wine and return to the oven for another 10 minutes.
  7. Remove the fish and set aside (you may wish to cover with silver foil to prevent it cooling too much).
  8. Turn oven up to 250C/480F/Gas Mark 9 and finish the potatoes off for another 10 minutes, until nice and crispy at the edges. Serve with steamed broccoli and a crisp white wine.




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