Baked sea bream with new potatoes, olives and preserved lemons
Whole sea bream are perfect for cooking in the oven, and this recipe roasts them on top of new potatoes, which soak up the stock, wine and cooking juices. This dish is perfect served as a centrepiece straight from the oven to the table.
Ingredients
Metric
Imperial
- 2 sea bream, (choose smaller bream for this recipe)
- 60ml of extra virgin olive oil
- 1 cinnamon stick
- 1 onion, finely sliced
- 4 garlic cloves, finely sliced
- 1 green pepper, finely sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- 75ml of white wine
- 400g of waxy potatoes, in 1cm thick slices
- 50g of green olives, plus 1 tablespoon of their brine
- 1 fresh bay leaf
- 1 preserved lemon, sliced into eighths
- 200ml of vegetable stock
- salt to season
Method
Place a large pan over a medium heat with a dash of the oil, then add the cinnamon stick, onion and garlic and sweat down for 5 minutes until starting to soften. Add the green pepper and cook for another 5 minutes, then add the ground spices and cook out for a further couple of minutes
- 60ml of extra virgin olive oil
- 1 cinnamon stick
- 1 onion, finely sliced
- 4 garlic cloves, finely sliced
- 1 green pepper, finely sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli powder
Preheat the oven to 190ºC/gas mark 6
Add the white wine to the pan and reduce by half. Then add in the sliced potatoes, the olives with the brine, the preserved lemons, bay leaf and vegetable stock and simmer for around 8 minutes – the potatoes should be starting to soften slightly but not cooked through
- 75ml of white wine
- 50g of green olives, plus 1 tablespoon of their brine
- 400g of waxy potatoes, in 1cm thick slices
- 1 preserved lemon, sliced into eighths
- 1 fresh bay leaf
- 200ml of vegetable stock
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