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Greek-style baked sea bream


Serves: 2
timePrep time: 15 mins
timeTotal time:
Greek-style baked sea bream
Recipe photograph by Sam Folan

Greek-style baked sea bream

Roasting fish whole adds extra flavour and keeps it moist. We’ve paired sea bream with oregano, Kalamata olives, garlic and cherry tomatoes for a Greek-inspired all-in-one supper with sunshine vibes

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
648Kcal
Fat
30gr
Saturates
3gr
Carbs
40gr
Sugars
13gr
Fibre
8gr
Protein
51gr
Salt
1.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 350g Charlotte potatoes
  • 1 red pepper, thickly sliced
  • 1 large red onion, cut into wedges
  • 2 garlic cloves, sliced
  • 2 tbsp dried oregano
  • 3 tbsp olive oil
  • 1 x 520g pack whole sea bream (we used Fish Said Fred brand)
  • 4 fresh bay leaves
  • 50g pitted Kalamata olives
  • 200g cherry vine tomatoes

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the potatoes into 8-10mm thick slices and add to a pan of salted boiling water. Par-boil for 5 minutes, then drain well. Add to a large bowl with the red pepper, onion, garlic, oregano, 2 tablespoons of olive oil and seasoning. Toss to coat then spread out over the base of a large roasting tin, ideally in roughly one layer. Roast for an initial 20 minutes.
  2. Meanwhile, slash the skin of the sea bream 3-4 times on one side. Season the cavity with salt and pepper, then tuck 2 bay leaves inside each fish.
  3. Remove the potatoes from the oven (release from the bottom of the tin if they are sticking), scatter over the olives and sit the fish on top. Arrange the vine tomatoes around the fish then brush both the sea bream and the tomatoes with the rest of the olive oil and season the fish skin with salt and pepper. Return to the oven and roast for 25 minutes or until the potatoes are golden and the sea bream flesh is opaque and comes away easily from the bones when tested with the tip of a knife.
  4. Divide the fish, potatoes and veg between two plates to serve.
    Waste not
    Add leftover fresh bay leaves to a whole chicken, pushing them between the skin and flesh along with some butter, prior to roasting. Alternatively, add to stocks, sauces, soups and stews to impart an aromatic flavour.

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