Roasted Sea Bream with Ezme Mezze, Potatoes, Lemon, Fennel and Samphire
Prep: 15 minutes
Cook: 60 minutes
Cook: 60 minutes
Easy
Serves 4 people
A beautiful light dish for spring, bursting with flavour and perfect for anything from a night in or a dinner party with friends.
Ingredients
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800g new potatoes
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2 small or 1 large fennel bulb
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2 bulbs garlic, separated and peeled
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1 lemon, zested and juiced, but keep separate
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50ml Early Harvest Arbequina Extra Virgin Olive Oil, plus extra to dress the samphire
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250ml veg stock, (½ stock cube)
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Salt and pepper
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2 x 600 - 750g bream, scaled, gutted, gills and fins removed
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100g samphire
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½ jar Ezme Mezze
Method
- Step 0: Heat your oven to 180C fan / 200C non-fan. Wash the potatoes, cut in half, and spread in a large deep roasting tin.
- Step 1: Finely chop the fennel tops and set aside, then cut the body into thin wedges and add to the potatoes, along with the garlic and season with salt and pepper.
- Step 2: Mix the hot vegetable stock, half the lemon zest and lemon juice and olive oil, then pour over into the tray and stir to mix everything together. Place in the oven and bake for 40minutes.
- Step 3: Make 3 deep cuts on each side of the bream. Season all over then rub a spoonful of ezme for each fish, both inside the cavity and over the outside. Use the chopped fennel stalks to fill the cavity.
- Step 4: After 40 minutes, check that the potatoes are beginning to feel soft in the middle, if not bake for a little longer. Place the fish on top, then bake for 15-20 mins. Check the fish is just cooked through, then rest for 10 mins. Whilst the fish is resting, place a small pan of water on high heat and when boiling, blanch the samphire for 2 minutes, then drain and dress with the remaining lemon juice and a little olive oil.
- Step 5: Divide the vegetable between plates, then fillet the fish, top both with the samphire and lemon zest and serve ezme on the side.
