Name: Baked sea bream with tomatoes & coriander
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 large potatoes about 1kg/2lb 4oz; 2 garlic cloves finely chopped; pinch dried chilli flakes; pinch saffron; 1 bunch coriander roughly chopped; 4 whole sea bream cleaned and gutted; 1 tbsp olive oil plus extra for greasing; juice 2 limes; 125ml white wine; handful sundried tomatoes; handful pine nuts toasted; 4 thin slices pancetta or smoked streaky bacon

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Baked sea bream with tomatoes & coriander

Baked sea bream with tomatoes & coriander

Matt Tebbutt

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 3.7 out of 5.19 ratingsRate

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Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot

Healthy

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Caramelised passion fruit & lime tart

A star rating of 4.6 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

4 large potatoes

about 1kg/2lb 4oz
2 garlic cloves

finely chopped
pinch dried chilli flakes
pinch saffron
1 bunch coriander

roughly chopped
4 whole sea bream

cleaned and gutted
1 tbsp olive oil

plus extra for greasing
juice 2 limes
125ml white wine
handful sundried tomatoes
handful pine nuts

toasted
4 thin slices pancetta

or smoked streaky bacon

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Nutrition: per serving

kcal563
fat19g
saturates3g
carbs47g
sugars4g
fibre4g
protein51g
salt1.34g

low

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.
step 2

Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.

Recipe from Good Food magazine, July 2010

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A star rating of 3.7 out of 5.19 ratings

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