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Sea bream with new potatoes, capers & chicory
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250g baby new potatoes, thickly sliced
1 tbsp capers
25g pitted green olives, halved
100g cherry tomatoes
1 head chicory, sliced
1 tbsp extra virgin olive oil
Juice ½ lemon
180g pack Waitrose Sea Bream Fillets
1 tbsp chopped chives
1. Preheat the oven to 200°C, gas mark 6.
2. Cook the potatoes in boiling water for 10 minutes, drain and transfer to a small roasting tin. Add the capers, olives, tomatoes and chicory. Drizzle over the oil and lemon juice.
3. Fold the sea bream in half and place on top of the vegetables, season and bake for 15 minutes until the fish is cooked through. Sprinkle with chives and serve.
Typical values per serving:
This recipe was first published in May 2016.