Corsican-Style Whole Bream with Roast Potatoes and Lemon
Golden bream, potatoes and lemon capture Corsica’s glorious simplicity in one wonderfully satisfying supper.
Ingredients
- 4 whole sea bream, cleaned and scaled, about 400–500g each
- 800 g small potatoes, halved
- 4 tbsp olive oil
- 2 lemons
- 4 garlic cloves, sliced
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 250 g cherry tomatoes
- 100 g pitted black olives
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- Heat the oven to 220°C, fan 200°C, Gas 7.
- Toss the potatoes with 2 tablespoons of olive oil, garlic, fennel seeds, salt and pepper.
- Roast for 20 minutes, turning once.
- Slash the bream two or three times on each side. Rub with the remaining oil and season well.
- Place lemon slices inside each fish and arrange the bream among the potatoes.
- Add the tomatoes and olives and roast for another 15–20 minutes, depending on size.
- Finish with parsley, a squeeze of lemon and another drizzle of good olive oil.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Don't mess about with a beautiful fresh fish. Get the oven hot, season properly and let it do the work.
Nutrition
353
Calories
19G
Fat
3G
Saturates
5G
Sugars
423G
Salt
6G
Protein
45G
Carbs
8G
Fibre
ⓘ UK Government Reference Intakes (RIs).
