Roasted sea bream, tomato salad and rosemary potatoes

Name: Roasted sea bream, tomato salad and rosemary potatoes
Yield: Serves 8
Cuisine: French recipes
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

Published: 20 Jun 18
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 8
Hands-on time 15 min, oven time 40-45 min

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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

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.
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).
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.
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.

Recipe from August 2017 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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).
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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