Baked sea bream with new potatoes, olives and preserved lemons
Whole sea bream are baked on a bed of new potatoes with olives and zingy preserved lemon in this easy one-pan recipe.
- Cooking:
- Serves: 2 persons
Ingredients
- 2sea bream, (choose smaller bream for this recipe)
- 60ml of extra virgin olive oil
- 1cinnamon stick
- 1onion, finely sliced
- 4garlic cloves, finely sliced
- 1green pepper, finely sliced
- 1tspground turmeric
- 1tspground cumin
- 1tspground coriander
- ½tspchilli powder
- 75ml of white wine
- 400g ofwaxy potatoes, in 1cm thick slices
- 50g ofgreen olives, plus 1 tablespoon of their brine
- 1fresh bay leaf
- 1preserved lemon, sliced into eighths
- 200ml of vegetable stock
- saltto season
Instructions
Step 1
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 minutesStep 2
Preheat the oven to 190ºC/gas mark 6Step 3
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 throughStep 4
Transfer the potato mixture to a large oven-proof tray, and place the sea bream on top. Drizzle the bream with a little oil and season with salt then bake for 30 minutes until the potatoes are tender, and the bream is starting to crisp up