Roasted Bream Food

WHOLE ROAST BREAM WITH POTATOES & OLIVES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cook the potatoes in boiling water for about 10 mins, cut into thick slices, then cool. In a bowl, toss the potatoes with the olives, garlic, half the chopped parsley, half the olive oil, the lemon zest and salt and pepper. Tip this mix over the bottom of a medium gratin dish.
• Season the fish and place the parsley stalks in the cavity. Lay the fish on top of the potatoes and drizzle with the rest of the olive oil. Bake for 15 mins until the potatoes start to crisp up around the edges. Pour the wine over, then return to the oven for 10 mins more until the potatoes have browned and the fish is cooked.
• Remove the dish from the oven, scatter over the rest of the parsley and bring the dish to the table. When you serve up, don't forget the lovely white wine juices in the bottom of the dish. Delicious with a simple bowl of spinach.

ROASTED FISH (EG: SEA BREAM)

Steps:

• Ideally, buy your fish ready cleaned out and descaled. Otherwise, clean it well.
• Cut a length of aluminium foil, enough to wrap the fish completely.
• Spread olive oil all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
• Pour more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminium foil and seal it up tight. The foil will keep the fish from drying out and keeps the flavours surrounding it as it cooks.
• Place the fish, in its foil, in an oven dish or tray, in the oven, and roast at 200C for 30 minutes. Larger fish may need more.