Baked Sea Bream with Potatoes and Tomatoes

• 800gwaxy potatoes, sliced 5mm thick
• 1onion, thinly sliced
• 4garlic cloves, sliced
• 4 tbspolive oil
• 150mldry white wine
• 150mlvegetable or fish stock
• 2 tspdried oregano
• 2whole sea bream, about 450g each, gutted and scaled
• 1lemon, half sliced and half cut into wedges
• 300gcherry tomatoes on the vine
• 60gpitted black olives
• 15gparsley, chopped
• fine salt
• black pepper
• 300ggreen beans, trimmed
• 1 tbspextra virgin olive oil

Method

1. 1Heat the oven to 200C fan. Toss the potato slices, onion and garlic in a large roasting tray with 3 tablespoons of the olive oil, the wine, stock, half the oregano, a teaspoon of salt and plenty of pepper. Spread them out in an even layer no more than two slices deep and roast for 30 minutes until almost tender and the liquid has mostly gone.
2. 2Pat the sea bream dry inside and out. Slash each side three times down to the bone so the heat gets in evenly, season inside and out with salt and pepper, and push the lemon slices and half the parsley into the cavities.
3. 3Lay the fish on the potatoes, scatter the tomatoes and olives around, drizzle with the last tablespoon of olive oil and the remaining oregano. Roast for 20 minutes until the flesh at the thickest part, behind the head, is opaque and lifts from the bone with a knife.
4. 4Cook the green beans in salted boiling water for 4 minutes until just tender, drain and toss with the extra virgin olive oil and a pinch of salt.
5. 5Scatter the rest of the parsley over the tray and take it to the table. Lift the fillets off the bone with a fish slice, a fillet each, and serve with the potatoes, tomatoes, olives, beans and lemon wedges.

Per serving

kcal

558

protein

29.5g

fibre

10.4g

carbs

55.2g

fat

23.7g