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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g potatoes
  • 2 garlic cloves minced
  • 1 red pepper
  • 2 Tbsp pitted & sliced black olives
  • 2 Tbsp olive oil
  • zest of 1 lemon
  • 1 bunch of parsley
  • 2 medium whole sea bream gutted and cleaned
  • 100 ml white wine or the juice of the lemon
  • Chopped parsley leaves to garnish

Method
 

  1. Pre-heat the oven to 200°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with some chopped parsley scattered on top.