Roast sea bream with samphire potato salad
Prep time: 40 minsTotal time: 
Roast sea bream with samphire potato salad
Cooking fish whole keeps it juicy and succulent, while blitzing salty samphire into a creamy mayo dressing takes a classic potato salad side to glorious new heights
Prep time: 40 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 2 whole sea bream (we used Fish Said Fred)
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 2 garlic cloves, sliced
- 1 x 250g pack Taste the Difference Best of British Vine Tomatoes
- ½ x 20g pack rosemary, leaves stripped
For the potato salad
- 350g baby potatoes, halved
- 1 x 90g pack samphire
- 2 tbsp mayonnaise
- 3 spring onions, roughly chopped
- ½ x 20g pack chives, snipped
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Pat the fish dry and use scissors to snip off the fins. Rub the fish with 1 tablespoon of olive oil and season well. Place in a medium roasting tin and arrange the lemon slices and garlic on top, tucking some into the cavity. Place the tomatoes and rosemary around the fish and drizzle with the remaining olive oil. Roast for 25 minutes.
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Meanwhile, cook the potatoes in a pan of salted boiling water over a medium heat for 15 minutes, or until tender. Drain and set aside in a bowl.
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While the fish and potatoes are cooking, blanch the samphire in boiling water for 2 minutes, drain and transfer to a bowl of ice-cold water to cool. Drain the samphire and put half in a blender with the mayonnaise and spring onions. Season with pepper and blend until smooth.
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Toss the potatoes in the samphire dressing until coated. Roughly chop the remaining samphire and add to the bowl along with the chives. Stir to combine and serve with the roast fish and tomatoes.
