Greek-Style Roast Bream
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Greek-Style Roast Bream

Greek-Style Roast Bream

Ingredients

Method

  • 350g Charlotte potatoes, sliced
  • 1 sliced yellow pepper
  • 1 large onion, cut into wedges
  • 2 sliced garlic cloves
  • 2 tbsp dried oregano
  • 2 tbsp olive oil
  • 550g whole sea bream
  • 4 bay leaves
  • 50g green olives
  • 200g cherry tomatoes
  • Preheat the oven to 200C. Toss the potato slices into a pan of salted boiling water to cook for 4 mins, then drain and add to a bowl with the pepper, onion, garlic, a splash of oil, the oregano and some seasoning. Toss to coat, then tip into a roasting tin and roast for 20 mins.
  • Slash the skin of the bream a few times, season inside and out, then stuff with 2 bay leaves. Remove the roasting tin from the oven and stir in the olives. Sit the fish on top, surround with cherry tomatoes, then brush the fish with oil and seasoning. Roast for 25 mins or until cooked through, then divide everything between 2 plates to serve.
1 hr
2 serving

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