Sea bream is a delicate white fish that is best cooked simply, as in this Mediterranean-style one-pot
Prep:10 mins
Serves 4
4 large potatoes, about 1kg/2lb 4oz2 garlic cloves, finely choppedpinch dried chilli flakespinch saffron1 bunch coriander, roughly chopped4 whole sea bream, cleaned and gutted1 tbsp olive oil, plus extra for greasingjuice 2 limes125ml white winehandful sundried tomatoeshandful pine nuts, toasted4 thin slices pancetta or smoked streaky bacon
STEP 1Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander.STEP 2Slash the fish through the flesh down to the bone – this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.
