Classic Baked Sea Bream
Course: main courses, fish & seafoodDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
2 sea bream
salt
pepper
10 unseeded black olives
2 tsp dijon mustard
2 cloves sliced garlic
1 lemon
4 sprig fresh thyme
4 spring fresh rosemary
8 baby potatoes
2 pints cherry tomatoes
5 Tbsp olive oil
Steps
- Preheat the oven to 200°C. Cook the potatoes over a high heat in a medium pot for around 10-15 minutes, or until parboiled. Drain and cube the potatoes, then set aside. Ensure the fish are clean inside and out, pat dry with kitchen paper. Place the fish into baking dish.
- Season the fish with some salt and pepper on both sides.
Fill the cavity of each fish with dijon mustard, black olives, 2 slices of lemon, sprig of rosemary and sprig of thyme.
Top each fish with remaining lemon slices, sprig of rosemary and thyme.
- Add the parboiled potatoes together with the cherry tomatoes into the baking dish.
Drizzle the fish, potatoes and tomatoes with olive oil.
Season all together with another salt and pepper.
- Bake the fish in the preheated oven for 25-30 minutes or until cooked through.
Remove from the oven and allow to sit for 2-3 minutes, then place onto a serving plate.
