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Zesty sea bream with potato and tomato bake
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550g new potatoes, sliced
6 essential Waitrose tomatoes, sliced
2 garlic cloves, chopped
1 tbsp essential Waitrose olive oil
50ml dry white wine
2 packs Waitrose sea bream with lemon and chervil butter
green salad, to garnish
1. Preheat the oven to 220°C, gas mark 7. Toss the sliced potatoes and tomatoes in a large bowl with the garlic and the oil; season. Arrange evenly in a baking tin, pour over the wine and bake for 35-45 minutes, until golden and cooked through.
2. When the bake is almost ready, heat the lemon butter from the sea bream fillets in a large frying pan over a high heat. Season the fish, put into the pan skin-side down and cook for 3 minutes, until golden and crisp. Use a spatula to flip the fillets over and cook for 1 minute more.
3. Divide the baked vegetables between 4 plates and top with the fish. Garnish with green salad leaves
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2018.