Jono & Jules do food & wine

A dish cooked in just one pan. The fish flavours all the veg below and the end result is really tasty, for very little effort.

Wine Suggestion: We had a notion for an Italian red so pulled out a bottle of Selvapiana’s Chianti Rufina from the rack. The bright red fruits and crunchy acidity made a great balance to any oiliness from the fish and is such a natural partner for tomatoes and olives. Who says fish has to go with white wine!

Baked bream on potatoes, tomatoes & olives – serves 4

• 400g waxy potaotes (we used Cyprus), scrubbed and sliced into ½ cm rounds
• 4 tbsp olive oil
• 3 large tomatoes, sliced into ½ cm rounds
• 20 pitted black olives
• 4 large cloves of garlic, leave the skin on and give them a bash
• 2-4 whole bream (depending on size), gutted but left whole and fins and spikey bits cut off
• 1 lemon
• ½ tsp peppermix (see below)

FOR THE PEPPERMIX (blitz the following in a spice grinder and use to season meat or fish):

• 1 chipotle chilli, seeds removed
• 1 pasilla chilli, seeds removed
• 2 tbsp black peppercorns
• 2 tbsp white peppercorns
• 2 tsp Szechuan peppercorns
• 1 tbsp salt

Heat the oven to 190C/Fan 170.

Toss the potatoes with 2 tbsp of the olive oil in a roasting tin that will hold them in a single layer. Season and bake for 15 minutes.

Add the tomatoes, olives and garlic, then lay the fish on top. Drizzle with another 2 tbsp of olive oil and a squeeze of lemon juice, then season with peppermix. Bake for another 25 minutes, then drizzle with some more oil and lemon juice if you like.

Serve with a green salad.

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)