Whole baked sea bream with a spinach, new potato and parsley salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
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.
Method
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Preheat the oven to 200C/400F/Gas 6.
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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.
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Bake for 10-15 minutes (depending on the size of the fish), or until the fish is cooked through.
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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.
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Add the baby spinach and parsley. Stir and season to taste with salt and pepper.
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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.
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To serve, place the whole sea bream on a serving dish and serve the salad alongside.
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
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