SEA BREAM WITH POTATOES

A simple and tasty meal that showcases the quality and flavour of your ingredients.

Sea bream is remarkably versatile, and tastes great fried, steamed, grilled or baked

Preparation 20 minutes Cooking about 30 minutes Serves 4

800G CHARLOTTE POTATOES

2 TBSP EXTRA VIRGIN OLIVE OIL, PLUS EXTRA TO DRIZZLE GENEROUS BUNCH LEMON THYME

100G BLACK OLIVES, PITTED

50G SALTED CAPERS, RINSED

200ML WHITE WINE

4 X 125G SEA BREAM FILLETS, SKINLESS

LEMON SLICES

1 Preheat oven to 200°C (180°C fan) gas mark 6. Cut the potatoes lengthways into 5mm slices. Heat the oil in a large nonstick frying pan and cook the potato slices until golden and nearly tender, about 15 minutes. Transfer to a large, deep ovenproof dish.

2 Scatter the lemon thyme, olives and capers over the potatoes, then pour over the wine. Roast in the oven for 7 minutes, then carefully remove the dish from oven and lay on the fish fillets. Top the fish with lemon slices, drizzle with a little oil, and season with freshly ground black pepper.

3 Return to the oven and cook for a further 7-10 minutes until the fish is opaque and cooked through. Garnish with more fresh lemon thyme, if you like, and serve with green salad or vegetables.