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
- Cook the potatoes in boiling water for about 10 minutes and leave to cool.
- 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.
- Slice the potatoes into 1cm thick slices, add to the olives and toss well. Transfer the mix to an oven-proof dish.
- Season the fish inside and out, and place 2 sprigs of the rosemary and one garlic clove, quartered, inside the cavity.
- Lay the fish on top of the potato mixture, and drizzle with the remaining olive oil.
- Bake for 15 minutes then pour over the white wine and return to the oven for another 10 minutes.
- Remove the fish and set aside (you may wish to cover with silver foil to prevent it cooling too much).
- 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.