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Baked bream with herb dressing & sweet potato chips

Baked bream with herb dressing & sweet potato chips

An all-in-one meal using a cunning combination of summer ingredients and umami-rich staples from the store cupboard. Seabass would make a good alternative to the bream, if you prefer.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 unwaxed lime, juice of half, rest thinly sliced
  • 1 red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 300g pack frozen sweet potato oven chips
  • 10 pitted black olives
  • ½ x 25g pack flat leaf parsley or coriander, leaves finely chopped
  • 180g pack Mediterranean sea bream fillets
  • ½ tsp anchovy paste
  • ½ x 80g bag watercress, to serve (optional)


  1. Preheat the oven to 200ºC, gas mark 6. Scatter the onion and lime slices into a large roasting tin, toss with 1 tbsp oil and arrange the oven chips on top. Scatter with the olives and all but 1 tbsp parsley, then bake for 20 minutes.

  2. Score the skin sides of the fish with a sharp knife and lightly season all over. In a small bowl mix the lime juice with the anchovy paste, the remaining 2 tbsp oil, reserved parsley and a little pepper to make a dressing.

  3. Push the chips to one side of the tin and arrange the fish, skin-side up, on the other side. Drizzle each with 1 tsp dressing. Return to the oven for 10 minutes more until the fish is opaque and flakes easily with a fork, and the chips are cooked.

  4. Toss the chips with the onions and lime beneath. Transfer the fish and sweet potato chips to 2 plates, drizzle with the remaining dressing and serve with watercress, if liked.

Cook’s tip

As an alternative to the anchovy paste, use tinned or jarred anchovies. Finely chop 1 large fillet and mix in a small bowl with the other dressing ingredients.


Typical values per serving when made using specific products in recipe


2,920kJ/ 703kcals



Saturated Fat












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