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Baked sea bream with potatoes

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Serves 2 as a main

 

1 sea bream (Dorade), cleaned, but left whole

2 cloves of garlic, peeled and cut into slices

a sprig of thyme

1 lemon, quartered

400g smallish waxy potatoes, scrubbed, but not peeled

100ml white wine

2 tbsp olive oil

 

Set the oven to 200°C/395°F/gas 6.

 

Bring a pan of water to the boil. Cut the potatoes into quarters and cook in the boiling water for 8 minutes. Drain, return to the pan and leave to steam for a few minutes.

 

In a roasting tin, warm the olive oil over a medium heat. Shake the potato pan a little to roughen the edges of the potatoes, and tip them into the hot oil. Season and fry for a few minutes each side until they are just starting to take on some colour, then put them, uncovered, into the oven for 30 minutes.

 

Meanwhile, season the fish on both sides, make a few slits in the skin of the fish with a sharp knife and push a few slivers of garlic into those slits. Put the rest of the garlic and the thyme into the body cavity.

 

Remove the roasting tin from the oven and turn the potatoes over, gently. Squeeze 2 lemon quarters over (holding back any seeds) before adding them to the pan as well.

 

Lay the fish on top of the potatoes. Pour the white wine over the fish and return the tin to the oven for 25 minutes until the flesh of the fish is opaque and pulls away easily from the backbone. Serve immediately with a green salad; the remaining two lemon quarters can be squeezed over at the table, to taste.

 

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Photo by Kristi Korotash

 


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