Quick recipe finder Whole baked sea bream with a spinach, new potato and parsley salad
Lemon and chilli add a kick to this super-simple fish dish. Once cooked, the fillets of the sea bream will easily pull away from the bones making it easy to serve – and eat.
By Angela Hartnett From Saturday Kitchen
Ingredients
For the baked sea bream
- 2 whole sea bream, gutted and cleaned
- 2 garlic cloves, peeled and roughly chopped
- 1 red chilli, finely sliced
- 1 small onion or leek, thickly sliced
- 2 tbsp chopped flatleaf parsley
- 1 lemon, sliced
- 1 tbsp chopped thyme leaves
- 100ml/3½fl oz white wine
- 50ml/2fl oz olive oil
For the spinach, new potato and parsley salad
- 200g/7oz new potatoes
- 50g/1¾oz baby spinach
- 2 tbsp flatleaf parsley, roughly chopped
- salt and black pepper
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
Method
Preheat the oven to 200C/400F/Gas 6.
For the baked sea bream, stuff the cavity of the fish with the garlic, red chilli, onion (or leek), parsley and half of the sliced lemon. Put the fish on a baking tray and place the remaining lemon slices and thyme leaves on top. Pour over the white wine, drizzle with olive oil and cover with aluminium foil.
Bake for 10-15 minutes (depending on the size of the fish), or until the fish is cooked through.
For the spinach, new potato and parsley salad, heat a pan of boiling water and cook the potatoes for 10-15 minutes. Drain and place into a large serving bowl.
Add the baby spinach and parsley. Stir and season to taste with salt and pepper.
In a small bowl, add the olive oil, white wine vinegar and Dijon mustard and whisk to combine. Pour the dressing over the salad just before serving.
To serve, place the whole sea bream on a serving dish and serve the salad alongside.
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