Whole bream and vegetables bake
This whole bream and vegetables bake is a one-dish wonder, the only thing you’ll need to add is a salad perhaps to have a complete meal. It’s easy to make and easy to adapt if you want to use up other veggies in your fridge – courgettes, beets, onions, fennel would all work well.
Ingredients
Method
- Pre-heat the oven to 200°C.
- Cook the potatoes in boiling water for about 10 mins until just cooked – then drain and slice into 1 cm rounds. Lay them in a roasting dish.
- Slice the pepper and scatter on top of the potatoes together with the olives. Mix half of the olive oil with the garlic and lemon zest. Pour this over the vegetables, using a silicon brush coat them evenly. Season to taste.
- Place the fish on top of the vegetables. Season with salt and pepper, then place the parsley into the cavity of the fish. Drizzle the fish with remaining oil.
- Bake for 15 minutes then pour over the wine. Cook for another 10 minutes or so until the potatoes are brown the fish is cooked through.
- Serve with some chopped parsley scattered on top.