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Bream baked with lemon, capers & broccoli
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2 whole sea bream, cleaned, scaled and gutted (about 350g each prepared weight)
1 lemon, ½ sliced and ½ in wedges
6-8 sprigs lemon thyme
2 cloves garlic, sliced
400g can butter beans, drained and rinsed
1 tbsp Cooks’ Ingredients Nonpareille Capers In Brine, rinsed and drained
1 tbsp red wine vinegar
1½ tbsp extra virgin olive oil
200g pack Tenderstem broccoli, trimmed
1. Preheat the oven to 180ºC, gas mark 4. Slash the fish
3 times on each side, cutting through the flesh but not so deep it reaches the bone. Stuff the cavities with the sliced lemon and lemon
thyme and arrange on a large parchment-lined baking sheet.
2. Toss together the garlic, butter beans, capers, vinegar and 1 tbsp oil. Season and spoon over and around the fish. Bake for 10 minutes.
3. Toss the broccoli with the remaining ½ tbsp oil and season lightly. Scatter around the fish and bake for a further 10 minutes. Serve with the lemon wedges.
Typical values per serving:
2 of your 5 a day; gluten free; low in saturated fat
This recipe was first published in November 2018.