Baked Sea Bream Provençal Style
Easy French sea bream recipe using either the whole fish or fillets. Served Provençal style, roast in one dish with tomatoes, garlic, thyme, lemon for a taste of the Mediterranean.
Equipment
Ingredients
- 1 whole (1kg/2lb) sea bream cleaned and gutted
- 2 bay leaves
- 400 g (14oz) tomatoes roughly chopped (or can chopped tomatoes, good quality)
- 4 cloves garlic unpeeled, left whole
- 3 sprigs lemon thyme
- 10 small new potatoes scrubbed clean with skins on
- 1 lemon unwaxed, organic
- 15 ml (1 tbsp) olive oil extra virgin
- ¼ teaspoon each salt and pepper
Instructions
- Preheat the oven to 220°C/425°F (200°C fan/Gas 7). Rinse the fish, pat dry and place in a deep roasting dish on top of the bay leaves.
- Either pour a tin of chopped tomatoes around the fish or use fresh. Plunge ripe tomatoes into a bowl of boiling water for 10-15 seconds then run under cold water. Peel off the skin, halve, remove the seeds and chop roughly.
- Throw over the unpeeled garlic cloves, thyme, potatoes (halved if slightly big), and top the fish with the lemon, cut into medium slices. Dribble over the olive oil and sprinkle the whole dish with the sea salt (¼ tsp) and ground black pepper.
- Bake in the oven for about 30 minutes (depending on the size of fish).
Notes
Ingredients: use garlic cloves for this recipe to roast so that the insides turn fondant. The taste is not at all the same if you used powdered to replace them. If using a can of tomatoes, pick good genuine quality brands such as Mutti.
Serve with sautéed green beans with garlic.
Nutrition
Calories: 343kcalCarbohydrates: 64gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 320mgPotassium: 1755mgFiber: 10gSugar: 9gVitamin A: 1761IUVitamin C: 115mgCalcium: 83mgIron: 3mg
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