Roasted sea bream, tomato salad and rosemary potatoes

Roasted sea bream, tomato salad and rosemary potatoes
  • Serves icon Serves 8
  • Time icon Hands-on time 15 min, oven time 40-45 min

The acidity of of this zingy tomato salad partners perfectly with succulent roasted sea bream and the crispiest rosemary potatoes. The French-style combination is a guaranteed crowd-pleaser for summer dinner parties.

Nutrition: per serving

Calories
570kcals
Fat
20g (2.3g saturated)
Protein
33g
Carbohydrates
55g (8.9g sugars)
Fibre
6.7g
Salt
1.2g
Calories
570kcals
Fat
20g (2.3g saturated)
Protein
33g
Carbohydrates
55g (8.9g sugars)
Fibre
6.7g
Salt
1.2g

Ingredients

  • 4 x 350g whole sea bream, cleaned and gutted (ask your fishmonger to do this if you’re not confident)
  • 2 tbsp extra-virgin olive oil
  • 4 tsp herbes de provence
  • 300ml dry white wine or rosé

For the potatoes

  • 2kg potatoes, cut into rough cubes
  • 2-3 tbsp light olive oil
  • 2 tsp herbes de provence
  • 1½ tsp flaky sea salt
  • Large pinch dried rosemary (or fresh if you have it to hand)

For the tomato salad

  • 100ml cider vinegar
  • 1 tbsp caster sugar
  • 100ml olive oil
  • 300g vine tomatoes, roughly chopped
  • 800g cherry tomatoes, quartered
  • Bunch fresh mint, leaves picked and chopped

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the potatoes in a large roasting tray and toss with the olive oil, herbes de provence, salt and rosemary, then season with freshly ground black pepper. Roast for 20 minutes until starting to turn golden.
  2. Meanwhile, put the sea bream in a large shallow roasting tray (or use 2 smaller ones). Drizzle the fish with the extra-virgin olive oil, sprinkle with the herbes de provence, then pour the wine into the tray(s) around the fish. Once the potatoes have had 20 minutes’ cooking time, turn the oven down to 180°C/160°C fan/gas 4. Put the fish in the oven with the potatoes and cook for 20-25 minutes until cooked through (the flesh will be opaque and will flake easily).
  3. Meanwhile make the tomato salad. Mix the vinegar with the sugar and oil in a small bowl or jug. Put the tomatoes in a serving bowl, pour over the dressing and toss together. Add half the chopped mint, then set aside to marinate.
  4. When ready to eat, stir the rest of the mint into the tomato salad and season to taste. Serve with the fish and potatoes with a green salad.

delicious. tips

  1. Buy the freshest fish you find on the day – if sea bream isn’t available try sea bass or even some small gurnard (these will be slightly stronger in taste but the flesh roasts well).

  2. Look out for the MSC logo if you’re buying pre-packed fish from the supermarket – it guarantees the fish has been caught responsibly from a sustainable fishery.

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